Creamy corn empanadas

    (3)
    30 min

    Creamy corn empanadas are an Argentinian classic. These can be made open like a tart or closed like a pasty - the choice is yours! You can opt to make the pasty-like version; find the method in the footnote.


    1 person made this

    Ingredients
    Makes: 12 empanadas

    • 12 empanada pastry rounds (10cm diameter)
    • 1 knob butter
    • 3 spring onions, finely chopped
    • 1 (400g) tin sweetcorn, drained
    • 1 pinch salt
    • 1 pinch ground black pepper
    • 1 pinch ground nutmeg
    • 50g butter
    • 50g plain flour
    • 350ml full fat milk
    • 6 tablespoons grated Parmesan cheese, divided

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Grease and flour a muffin tin.
    2. Line 12 muffin tin cups with the empanada pastry.
    3. In a frying pan, melt 1 knob of butter over medium heat. Add chopped spring onions and saute until tender. Mix in sweetcorn and season with salt, pepper and nutmeg. Cook for another 2 minutes; remove from heat and set aside.
    4. In a saucepan, melt 50g butter over medium heat. Add flour and mix in with a wooden spoon, forming a paste, and cook for 1 minute. Pour in the milk slowly, whisking constantly, and cook until a thick bechamel is formed. Once it starts to bubble, add half of the Parmesan cheese and remove from heat. Combine with corn mixture and mix well.
    5. Fill pastry cases with sweetcorn mixture, then sprinkle over the remaining Parmesan cheese.
    6. Bake in the preheated oven for 15 minutes, or until golden. Serve warm.

    Tip

    To make pasty-like 'closed' empanadas, spoon one big dollop of the sweetcorn mixture in the centre of the empanada pastry round. Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. Brush with beaten egg and bake at 200 C / Gas 6 till golden.

    Video

    Creamy corn empanadas
    Creamy corn empanadas
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (2)

    by
    0

    I chose to make these open like a tart. I added two small hatch chilis to the corn mixture. The presentation was very nice and the taste of the corn mixture was very good. The empanada rounds browned nicely but unfortunately they were hard and dry. I wound up scooping out the corn mixture and disposing of the empanada rounds. 4 stars for the corn mixture 0 stars for the empanada rounds.  -  08 Apr 2017  (Review from Allrecipes US | Canada)

    by
    0

    Creamy and delicious!  -  02 Nov 2016  (Review from Allrecipes AU | NZ)

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