Creamy Corn Empanadas: Humitas
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Butter1 cup
All-Purpose Flour1 cup
Milk1 tsp
Paprika (smoked)2 cups
Corn (frozen, defrosted)Directions:
1
Make the filling: Heat the butter in a small saucepan over medium heat
2
Add the flour and cook until smooth and bubbly, about 3 minutes
3
Add the milk slowly while whisking constantly
4
Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan
5
Add the paprika and salt and pepper, to taste
6
Stir in the corn and parsley, return to a simmer
7
Scrape the filling into a bowl and cool completely before filling wrappers
8
To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water
9
Center a generous 1/3-cup of the filling on the wrapper
10
Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape
11
Lay the half-moon flat on the work surface
12
Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat
13
Press as you go to seal the pleats
14
If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork
15
Fry the Empanadas: (empanadas may also be baked; see Note below): Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides
16
Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F
17
Carefully slip as many of the empanadas into the oil as will fit without crowding
18
Cook until the dough is lightly browned, about 3 minutes
19
Carefully flip and repeat
20
Drain briefly on paper towels before serving
21
Repeat with remaining empanadas
22
Note: To bake empanadas, preheat the oven to 375 degrees F
23
Line a baking sheet with parchment paper, or use a nonstick baking sheet
24
Bake until the empanadas are light golden brown, about 25 minutes
25
Cool a few minutes before serving