Corn Cheese Chilli Empanadas Recipes

CORN, CHEESE & CHILLI EMPANADAS

Steps:

• Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.
• Unroll the pastry sheet, roll a little thinner with a rolling pin, then use a 10cm circle cutter to cut out circles of pastry. (You should get 6 circles, then re-roll the trimmings for 2 more.) Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry, and seal by pinching the edge with your fingers, until you have 8 small pastyshaped empanadas. Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds. Cover and chill for at least 30 mins before baking.
• To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.

ARGENTINEAN CORN EMPANADAS

Steps:

• Preheat oven to 375 degrees F.
• Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
• On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
• Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
• In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
• Let cool and serve.

BAKED CORN EMPANADITAS

Steps:

• Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use.
• Heat the oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin, salt and pepper and saute 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool.
• Divide the dough into 24 golfball size pieces, moistening your hands with water to prevent sticking if necessary. Flatten balls to 3 inch disks. Place a heaping teaspoon of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the half moons are formed. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for about 2530 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm.

EMPANADAS ABIERTAS DE HUMITA (CREAMY CORN EMPANADAS)

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.

CHILEAN EMPANADA

Steps:

• Melt the butter in a large skillet over medium heat; cook the onion, garlic, oregano, cumin, salt, and pepper in the melted butter until the onion is golden brown, 5 to 7 minutes. Add the ground pork and cook until completely browned, 7 to 10 minutes more; drain the fat from the skillet. Stir the eggs, raisins, and olives into the mixture. Whisk the water and cornstarch together in a small bowl; pour into the skillet and stir until the liquid thickens. Remove from heat and set aside.
• Whisk the milk and melted shortening together in a bowl until evenly blended. Stir the flour and salt together in a separate large bowl. Pour the wet mixture into the dry and whisk until well mixed into a dough. Set aside to rest for 10 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Place the dough onto a lightly-floured board and roll to about 1/8-inch thick; cut into circles with a round cookie cutter or glass. Drop equal portions of the pork mixture into the center of each circle. Fold each circle in half and press edges with a fork to seal. Brush the tops of the empanadas with beaten egg.
• Bake in the preheated oven until golden brown, about 25 minutes.