CORN EMPANADAS
Back in 2013, David Tanis learned to make several versions of empanadas from his friend Fernando Trocca, an Argentine chef, including one filled with sweet corn. Here, Mr. Tanis uses potatoes, peppers and ham, in addition to corn, to fill the handmade dough. It's not a quick project, but it yields dividends and the satisfaction of pulling dozens of the small pies out of the oven.
Provided by David Tanis
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 36 empanadas
Number Of Ingredients 18
Steps:
- Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in a large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
- Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
- Make the filling: Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add onion and cook briskly, stirring, until softened and lightly browned, about 10 minutes. Add potatoes, corn, garlic, cumin and thyme. Season generously with salt and pepper and stir well. Add about 1 cup broth or water and simmer until potatoes are softened and liquid has evaporated, about 5 to 7 minutes.
- Transfer mixture to a large mixing bowl. Add roasted peppers, ham, ricotta and cayenne and stir well. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in Gruyère and scallions. Cool to room temperature, then cover and refrigerate until ready to use.
- Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
- Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
- Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 1 gram
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tabassum naz
[email protected]I love empanadas, and these corn empanadas were some of the best I've ever had. The dough was perfect and the filling was flavorful and cheesy.
Sanjok Thapa
[email protected]These empanadas were easy to make and turned out great! I used a store-bought dough to save time, and the filling was simple but delicious.
Randhawa Daku
[email protected]I'm not a huge fan of corn, but I really enjoyed these empanadas. The filling was creamy and flavorful, and the crust was crispy and flaky.
Pakistan Vs world
[email protected]These empanadas were a bit time-consuming to make, but they were worth it! The flavor was amazing and they were a big hit with my family.
Bk Yusub
[email protected]These empanadas were easy to make and turned out great! The dough was easy to work with and the filling was flavorful. I will definitely be making these again.
Brian Durocher
[email protected]I loved the unique flavor of these corn empanadas. The filling was creamy and cheesy, and the corn added a nice sweetness. I will definitely be making these again.
Shams Ulislam
[email protected]These empanadas were amazing! The dough was crispy and flaky, and the filling was creamy and flavorful. I will definitely be making these again.
MD SHEBUL AHMED SUJON
[email protected]Overall, I thought these corn empanadas were pretty good. They were easy to make and the flavor was decent. I would probably make them again, but I might try a different filling next time.
William Depre
[email protected]These empanadas were a bit greasy for my taste. I think I would have liked them better if they had been baked instead of fried.
Somor Mojumder
[email protected]The dough for these empanadas was a bit too thick for my liking. I think I would have preferred a thinner, more flaky crust.
mohamed attia
[email protected]These empanadas were a bit bland for my taste. I think I would have liked them better with a more flavorful filling.
Fufaa Yaaddessaa
[email protected]I love empanadas, and these corn empanadas were some of the best I've ever had. The dough was perfect and the filling was flavorful and cheesy.
Akash gill Akash gill
[email protected]These empanadas were easy to make and turned out great! I used a store-bought dough to save time, and the filling was simple but delicious.
sharon Kituvu
[email protected]I'm not a huge fan of corn, but I really enjoyed these empanadas. The filling was creamy and flavorful, and the crust was crispy and flaky.
jeni akthar
[email protected]These empanadas were a little bit time-consuming to make, but they were worth it! The flavor was amazing and they were a big hit with my family.
Rafsanal Zisan
[email protected]I loved the combination of sweet corn and savory cheese in these empanadas. The dough was easy to work with and the empanadas fried up beautifully.
Elizabeth Rodriguez
[email protected]These corn empanadas were a hit at my party! The filling was flavorful and the crust was crispy. I will definitely be making these again.