Best 2 Humita Empanadas Recipes

Humita empanadas are a traditional dish from Argentina and Bolivia, made with fresh corn and other flavorful ingredients, wrapped in a crispy golden pastry. This delightful dish is perfect for any occasion, whether it's a casual family gathering or a special celebration. With its unique combination of textures and flavors, humita empanadas are sure to tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

EMPANADAS ABIERTAS DE HUMITA (CREAMY CORN EMPANADAS)

Empanadas Abiertas de Humita (Creamy Corn Empanadas) image

Creamy corn empanadas are an Argentinean 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.

Provided by MariaZoroza

Categories Appetizers and Snacks Pastries

Time 38m

Yield 12

Number Of Ingredients 9

Ingredients

12 empanada pastry rounds
5 tablespoons butter, divided
3 green onions, minced
1 (14 ounce) can sweet corn, drained
salt and ground black pepper to taste
1 pinch ground nutmeg
6 tablespoons all-purpose flour
1 ½ cups whole milk
6 tablespoons grated Parmesan cheese, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
Line the muffin cups with the 12 pastry rounds.
Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
Fill pastry with corn mixture and top each with remaining Parmesan cheese.
Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 31.1 g, Cholesterol 18 mg, Fat 9.4 g, Fiber 1.9 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 377.3 mg, Sugar 2.5 g

HUMITA EMPANADAS

Humita Empanadas image

Provided by Food Network

Categories appetizer

Time 5h

Yield 75 empanadas

Number Of Ingredients 20

Ingredients

2 1/2 kilograms (5.51 pounds) all-purpose flour
5 large eggs
2 ounces salt
1/2 cup milk
1 1/2 cups water
8 ounces (2 sticks) unsalted butter
1/2 cup canola oil
2 pounds onions
18 ounces red bell peppers, chopped in food processor
18 ounces green bell peppers, chopped in food processor
1 ounce salt
1 ounce freshly ground black pepper
1 ounce dried basil
1 ounce garlic powder
1 ounce dried oregano
5 pounds sweet corn
11 pounds low-fat mozzarella cheese
1 pound Parmesan cheese
2/3 ounce dried parsley
Large eggs, whisked with 1 tablespoon water per egg, for the egg wash

Steps:

For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours.
For the filling: Heat the oil in a large skillet and sauté onions and peppers. Add salt, black pepper, basil, garlic powder, and oregano. Let cool.
In a large bowl, combine corn, onion mixture (sofrito), mozzarella, Parmesan and parsley and mix.
To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it?s not necessary; fill empanada with the vegetable mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.

Tips:

To make the humita filling, use fresh corn kernels for the best flavor and texture.
If you don't have fresh corn, you can use frozen corn kernels. Just be sure to thaw them completely before using.
To make the empanada dough, use all-purpose flour, butter, salt, and water. You can also use a pre-made empanada dough mix.
To assemble the empanadas, place a spoonful of humita filling in the center of an empanada dough circle.
Fold the dough over the filling and crimp the edges to seal.
Bake the empanadas in a preheated oven until they are golden brown and crispy.
Serve the empanadas hot with your favorite dipping sauce.

Conclusion:

Humita empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are perfect for parties and potlucks, and they can also be made ahead of time and frozen for later. With a few simple ingredients and a little bit of time, you can easily make these tasty treats at home. So what are you waiting for? Give humita empanadas a try today!