Paraguayan Sunrise: Corn And Cheese Empanadas

Empanadas are a beloved staple in Paraguayan cuisine, and this recipe for Corn and Cheese Empanadas, also known as "Pastel Mandi'o," is a popular choice for breakfast or as a snack. The combination of sweet corn and gooey cheese wrapped in a flaky pastry makes for a delightful treat that is sure to brighten up your day.

Vegetarian Appetizer Asunción Paraguayan Cuisine Empanadas Corn Cheese
Paraguayan Sunrise: Corn And Cheese Empanadas

Ingredients

  • 2 cups corn kernels
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 empanada pastry discs
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large bowl, mix together the corn, mozzarella cheese, green onions, parsley, salt, and black pepper.
  2. Place a spoonful of the corn mixture onto the center of each empanada pastry disc.
  3. Brush the edges of the pastry with the beaten egg, then fold the pastry over the filling to create a half-moon shape. Press the edges firmly to seal.
  4. Heat a skillet over medium heat and lightly grease with oil. Cook the empanadas for 3-4 minutes on each side, or until golden brown and crispy.
  5. Remove from the skillet and drain on paper towels. Serve warm and enjoy!

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
8g
Carbohydrates
30g
Fat
12g

Supplies

Large mixing bowl Skillet Brush for egg wash Paper towels

Tools

Cutting board Knife Spoon

Serving suggestions

These Corn and Cheese Empanadas are best served warm with a side of chimichurri sauce for dipping.

Tips & tricks

For a time-saving option, you can use store-bought empanada pastry discs instead of making the dough from scratch.

Cost

$10