Corn Empanadas (empanadas De Humita)
Corn empanadas, also known as empanadas de humita, are a popular dish in Argentinian cuisine. These savory pastries are filled with a delicious mixture of corn, onions, and spices, and then baked or fried to golden perfection.
Ingredients
- 2 cups corn kernels
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 cup milk
- 1/4 cup butter
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 empanada discs (store-bought or homemade)
Instructions
- In a skillet, melt the butter over medium heat.
- Add the chopped onion and red bell pepper, and cook until softened.
- Add the corn kernels, milk, paprika, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens.
- Preheat the oven to 375°F (190°C) if baking the empanadas.
- Place a spoonful of the corn mixture onto each empanada disc.
- Fold the discs in half and seal the edges by pressing with a fork.
- If baking, place the empanadas on a baking sheet and brush with egg wash. Bake for 20-25 minutes or until golden brown.
- If frying, heat oil in a pan and fry the empanadas until golden brown on both sides.
- Serve the corn empanadas hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Oven or stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 6g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Skillet Baking sheet (if baking) Frying pan (if frying)
Tools
Fork Brush (if baking)
Serving suggestions
Serving suggestions: Serve with chimichurri sauce or salsa criolla.
Tips & tricks
Tips: Make sure to seal the empanadas well to prevent the filling from leaking during cooking.
Cost
$10