CREAMY CORN EMPANADAS: HUMITAS
Provided by Daisy Martinez
Categories appetizer
Time 35m
Yield about 8 empanadas
Number Of Ingredients 9
Steps:
- Make the filling: Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan. Add the paprika and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers.
- To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. 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. Lay the half-moon flat on the work surface. 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. Press as you go to seal the pleats. 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.
- 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. 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. Carefully slip as many of the empanadas into the oil as will fit without crowding. Cook until the dough is lightly browned, about 3 minutes. Carefully flip and repeat. Drain briefly on paper towels before serving. Repeat with remaining empanadas.
- Note: To bake empanadas, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, or use a nonstick baking sheet. Bake until the empanadas are light golden brown, about 25 minutes. Cool a few minutes before serving.
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Anbu Thangam
[email protected]These empanadas are a great way to add some Latin flavor to your next meal. They're easy to make and always a crowd-pleaser.
Matthew Eaton
[email protected]I'm always looking for new and exciting recipes to try, and these empanadas definitely fit the bill. They were easy to make and absolutely delicious.
Rohoul Amin
[email protected]These empanadas are a great party food. I made them for a Cinco de Mayo party and they were a huge hit.
Ishaq Thaheem
[email protected]I love the fact that these empanadas can be baked or fried. I baked mine and they turned out perfectly crispy.
Liliana Delgado
[email protected]These empanadas are a great way to use up leftover corn. I had a bunch of corn on the cob that I didn't know what to do with, so I made these empanadas and they were delicious.
Adoptme Tradeing
[email protected]I'm not a big fan of empanadas, but these were really good. The filling was flavorful and the pastry was flaky.
Sl Piyas
[email protected]These empanadas are so easy to make, even for a beginner like me. They turned out perfectly.
Khusi Budathoki
[email protected]I've never had corn empanadas before, but these were amazing. I'll definitely be making them again.
Qazi Shani
[email protected]These empanadas are the perfect comfort food. They're warm, cheesy, and delicious.
Akhi khaton
[email protected]I love the addition of the cheese in these empanadas. It makes them extra creamy and flavorful.
Carrol Blizard
[email protected]These empanadas are so delicious and easy to make. I've already made them twice this month.
Niruksha Sethsara
[email protected]I'm always looking for new empanada recipes and this one is definitely a keeper. Thanks for sharing!
Shanzy Butt
[email protected]I made these empanadas for a potluck and they were a huge hit. Everyone raved about them.
Kelvin Juma
[email protected]These empanadas are a great way to get kids to eat their vegetables. My kids loved them!
Andrew Rouleau
[email protected]I'm not a big fan of corn, but I loved these empanadas. The filling was creamy and flavorful, and the pastry was perfectly flaky.
Alex Steenrod (Alex)
[email protected]These empanadas are so versatile. I've served them as an appetizer, main course, and even a snack. They're always a crowd-pleaser.
Hawo Dahir
[email protected]The combination of sweet corn and cheese is heavenly. I added a bit of diced jalapeno to mine for a little kick. Yum!
RIAJ Uddin
[email protected]I love how easy these empanadas are to make. I was able to whip up a batch in no time. They're also a great way to use up leftover corn.
Kyle Williams
[email protected]These creamy corn empanadas were a hit at my dinner party! The filling was incredibly flavorful and the pastry was perfectly crispy. I'll definitely be making these again.