EMPANADAS ABIERTAS DE HUMITA (CREAMY CORN EMPANADAS)
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
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
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Shadowmane
[email protected]These empanadas are my favorite! I love the creamy corn filling and the crispy dough.
Lukeygaming
[email protected]I've made these empanadas several times and they're always a hit. They're the perfect party food.
Mr Smith Western
[email protected]These empanadas were a complete disaster! The dough was too sticky and the filling was too runny. I ended up throwing them all away.
Natalie Patton
[email protected]I'm not sure what I did wrong, but my empanadas turned out really dry. I guess I'll have to try again.
Josa West
[email protected]These empanadas were just okay. The filling was a little bland and the dough was a little too thick.
Johannes Bujwa
[email protected]The empanadas were good, but they were a lot of work to make. I'm not sure if I'll make them again.
Hasnat Saeedlarr
[email protected]These empanadas were a little too oily for my taste. I think I'll try baking them next time instead of frying them.
Jeremia Shilongo shishiveni
[email protected]I followed the recipe exactly and the empanadas came out perfect. The dough was flaky and the filling was creamy and flavorful.
Ch. Ahsan Shahzad
[email protected]These empanadas were easy to make and turned out great! I used fresh corn from my garden and the flavor was incredible.
Will Walker
[email protected]I'm not usually a fan of empanadas, but these were amazing! The corn filling was so flavorful and the dough was nice and crispy.
Izzie OLoughlin
[email protected]These empanadas were a hit at my last party! The creamy corn filling was delicious and the dough was cooked to perfection. I'll definitely be making these again.