Argentinean Corn Empanadas
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Corn Oil1 medium
Yellow Onion (peeled and sliced)1 cup
Corn (frozen)1 pinch
Sugar1
Salt1 cup
Heavy Whipping Cream1
Egg1 tbsp
WaterDirections:
1
Watch how to make this recipe
2
Preheat oven to 375 degrees F
3
Heat 1 tablespoon corn oil in a medium skillet over medium-high heat
4
Saute onions for 3 minutes, until translucent
5
Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked
6
Season with sugar, salt and pepper
7
Transfer mixture to medium bowl, stir in cheese and heavy whipping cream
8
Let cool
9
On a cutting board, place 6 empanada shells side by side
10
Place a spoonful of the corn-cheese filling on 1 side of the circle
11
Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger
12
Fold the dough over the filling to make a half circle
13
Press the edges with a fork to seal
14
Spray a baking sheet with cooking spray
15
Place the empanadas on prepared baking sheet
16
In a small bowl, whisk together the egg and water to make egg wash
17
Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned
18
Let cool and serve