Poach the poblano pepper, clear the skin. Open and oust the seeds and veins, by then cut into strips. Set aside.Preheat grill to 500°F (250°C) (or as high as your stove will go).For the empanada blend, mix flour, margarine, salt and milk, controlling into a hitter. Incorporate egg, by then control until firm.Press off a dash of blend and smooth into a circle, including two parts of chile poblano and the meat filling.Put a dash of water on your finger and wet the edge of an enormous segment of the empanada. Close the empanada and use a fork to seal the edges.Brush with an egg wash before putting on a warming sheet.