HUMITA EMPANADAS
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.
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Tetteh Michael
[email protected]Delicious and easy to make!
kami mir
[email protected]A bit more work than I expected, but worth it.
Jasmin Mariam
[email protected]Not a huge fan of corn, but I really enjoyed these empanadas.
mst nadia
[email protected]Easy to make and turned out great!
Zaria Ware
[email protected]I used frozen corn, and it worked just fine.
Noorullah Miakhail
[email protected]These were a bit more work than I expected, but they were worth it.
From You
[email protected]I'm not crazy about corn, but I really enjoyed these empanadas.
Naser Iqbal
[email protected]These were a hit at my party!
Chandan Paswan
[email protected]I'll definitely be making these again.
Monisha Dash
[email protected]Delicious!
Mohamed Thamseer
[email protected]These empanadas were easy to make and turned out great! I used frozen corn, and it worked just fine. I will definitely be making these again.
Rafi Vengara
[email protected]I'm not a huge fan of corn, but I really enjoyed these empanadas. The filling was creamy and flavorful, and the dough was flaky and delicious.
Kwanele Mgxabhayi
[email protected]These empanadas were a bit more work than I expected, but they were worth it. The filling was delicious, and the dough was perfectly cooked.
Prince Sifat
[email protected]I love humita empanadas, and this recipe is one of the best I've tried. The filling is creamy and flavorful, and the dough is flaky and delicious.
Amish Ali
[email protected]These empanadas were easy to make and turned out great! I used fresh corn from my garden, and it really made a difference in the flavor. I will definitely be making these again.
Alice Amoah
[email protected]I've never had humita empanadas before, but I'm so glad I tried this recipe. They were delicious! The combination of sweet corn and cheese was perfect, and the dough was cooked to perfection.
Scelo Msani
[email protected]These humita empanadas were a hit at my last party! The filling was creamy and flavorful, and the pastry was flaky and golden brown. I will definitely be making these again.