Empanadas Abiertas De Humita Creamy Corn Empanadas Recipes

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EMPANADAS ABIERTAS DE HUMITA (CREAMY CORN EMPANADAS)



Empanadas Abiertas de Humita (Creamy Corn Empanadas) image

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

12 empanada pastry rounds
5 tablespoons butter, divided
3 green onions, minced
1 (14 ounce) can sweet corn, drained
salt and ground black pepper to taste
1 pinch ground nutmeg
6 tablespoons all-purpose flour
1 ½ cups whole milk
6 tablespoons grated Parmesan cheese, divided

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

CREAMY CORN EMPANADAS: HUMITAS



Creamy Corn Empanadas: Humitas image

Provided by Daisy Martinez

Categories     appetizer

Time 35m

Yield about 8 empanadas

Number Of Ingredients 9

4 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
1/4 teaspoon smoked paprika
Kosher or fine sea salt and freshly ground pepper (preferably white)
2 cups frozen corn, defrosted
1 heaping tablespoon chopped flat-leaf parsley
8 (6-inch) store-bought empanada wrappers, preferably red (seasoned)
Vegetable or canola oil

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.

HUMITA EMPANADAS



Humita Empanadas image

Provided by Food Network

Categories     appetizer

Time 5h

Yield 75 empanadas

Number Of Ingredients 20

2 1/2 kilograms (5.51 pounds) all-purpose flour
5 large eggs
2 ounces salt
1/2 cup milk
1 1/2 cups water
8 ounces (2 sticks) unsalted butter
1/2 cup canola oil
2 pounds onions
18 ounces red bell peppers, chopped in food processor
18 ounces green bell peppers, chopped in food processor
1 ounce salt
1 ounce freshly ground black pepper
1 ounce dried basil
1 ounce garlic powder
1 ounce dried oregano
5 pounds sweet corn
11 pounds low-fat mozzarella cheese
1 pound Parmesan cheese
2/3 ounce dried parsley
Large eggs, whisked with 1 tablespoon water per egg, for the egg wash

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.

EMPANADAS ABIERTAS DE HUMITA (CREAMY CORN EMPANADAS)



Empanadas Abiertas de Humita (Creamy Corn Empanadas) image

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 Allrecipes Member

Categories     Pastry Appetizers

Time 38m

Yield 12

Number Of Ingredients 9

12 empanada pastry rounds
5 tablespoons butter, divided
3 green onions, minced
1 (14 ounce) can sweet corn, drained
salt and ground black pepper to taste
1 pinch ground nutmeg
6 tablespoons all-purpose flour
1 ½ cups whole milk
6 tablespoons grated Parmesan cheese, divided

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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