In a large mixing bowl, beat the butter and cream cheese together until well combined.
Add the flour and salt and beat them into the butter and cream cheese.
The dough will be lumpy. Use your hands and press the dough together to form a ball.
Knead the dough for one minute and wrap it in plastic wrap.
Place the dough in the refrigerator while you prepare the filling or overnight.
MAKE CREAMY POBLANO FILLING:
Heat the olive oil and butter in a large saute pan, then add the peppers to the pan and cook on medium for 10 minutes.
When the poblanos start to get a bit softer, add the onions.
Cook the onions and peppers for 5 minutes.
Add the corn, chicken bouillon, cumin, salt, and pepper, and cook for 5 more minutes.
Remove from the heat and stir in the sour cream and cheese.
Place a lid on the pan and wait for 5 minutes.
PREP OVEN AND BAKING SHEET:
Move the oven rack to the middle position and preheat to 375°F.
Place a wire rack on a rimmed baking sheet and place parchment paper on top of the wire rack.
ROLL EMPANADA DOUGH:
When you are ready to use the dough, cut it in half and roll it into a circle.
Use a medium-sized bowl with approximately 5 or 6 inches in diameter as a cookie-cutter. Or you can use a 5 or 6-inch cookie cutter to cut out dough rounds.
Repeat with remaining dough.
FILL EMPANADAS:
Place a heaping spoonful of the filling in the middle of the dough circles, fold the dough over and press it closed tightly with your fingers.
Use a fork to press around the edges to seal.
In a small bowl, beat together an egg and 1 tablespoon of water.
Brush the tops of the filled empanadas with the egg mixture.
BAKE EMPANADAS:
Place in the oven and bake until golden brown, about 20-25 minutes.
COOL AND SERVE:
Remove the empanadas from the oven and cool for 5-10 minutes.
Serve.
Notes
You can add shredded chicken if you want to make these non-vegetarian.
Poblanos have thicker skin, and they are often roasted and peeled. You can slice and cook the poblanos without roasting and peeling them. You may have a few skins that come off as they cook and they are fine to eat.