Garlic & Lemon Turmeric Aioli:
Preheat oven to 400F
Feel free to sub other nuts for the pecans, like toasted walnuts or hazelnuts.
When I made these, I made one roll vegan and one with cheese. Both are good. 😉
If making ahead, I would recommend making the filling ahead, then assemble and bake the day of. OR you can also make and bake the whole thing ahead and reheat ( letting it come to room temp first). If baking ahead, bake until the puff pastry is cooked through, but not too golden. Let it get golden when reheating. It will look “prettier” baked the day of.
You can leave out the wine altogether, and not replace it with anything. I find it does add another level of complexity, but up to you.
Serve with rice, sour cream, toasted pumpkin seeds, cilantro
NotesIf you have an electric oven, or your oven runs hot, lower heat to 425F
Poblano Chilies ( vs Pasilla peppers) are easiest to work with- they are sturdier. They will most likely take 30 minutes to roast while pasillas roast much quicker, so check after 10-15 minutes or they may get too soft to handle. You can also blacken either of peppers on a gas grill or on a stovetop gas burner ( easiest) rotating with tongs until charred on all sides, then wrap up in foil for 8-10 minutes to allow them to soften before seeding and peeling under cool running water.
If cooking for mixed households you can bake these individual baking dishes or even in mini cast iron skillets like you see here – which is especially nice if cooking for both vegans and meat-eaters. You can easily add meat to some while keeping others vegan or vegetarian. If adding meat, browned Mexican chorizo is nice as well as cooked shredded chicken or browned ground turkey.
The peppers you see in the photos were abnormally large poblanos (like 6-8 inches long!). One pepper was one serving. If you only have smaller ones available, get more, you may need to serve 2 as a serving.