Creamy corn empanadas are an Argentinian classic. These can be made open like a tart or closed like a pasty - the choice is yours! Watch this recipe being made in the Allrecips Creamy Corn Empanadas video.
Makes: 12 empanadas
1 knob (30g) butter
3 spring onions, finely sliced
1 (400g) tin sweetcorn, drained
1 pinch salt
1 pinch ground black pepper
1 pinch ground nutmeg
50g plain flour
350ml full cream milk
6 tablespoons grated Parmesan cheese, divided
12 empanada pastry rounds (10cm diameter)
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Preheat oven to 200 degrees C. Grease and flour a baking tray and/or a muffin tin.
Filling: In a frying pan, melt the knob of butter over medium heat. Add the spring onions and saute until tender. Mix in sweetcorn then season with salt, pepper and nutmeg. Cook for another 2 minutes then remove from heat and set aside.
In a saucepan, melt 50g butter over medium heat. Add flour and mix in with a wooden spoon, forming a paste, then cook for 1 minute. Pour in the milk slowly, whisking constantly, and cook until a thick bechamel is formed. Once it starts to bubble, add half of the Parmesan cheese and remove from heat. Combine with corn mixture and mix well.
Open Empanadas: Line a 12 cup muffin tin with the empanada pastry. Fill pastry cases with sweetcorn mixture, then sprinkle over the remaining Parmesan cheese.
Bake in the preheated oven for 15 minutes, or until golden. Serve warm.
Closed Empanadas: Wet the edges of the empanadas pastry. Spoon one big dollop of the sweetcorn mixture in the centre of the empanada pastry round. Fold the dough over in half to enclose the filling. Use a fork or fold over the edges to seal closed.
Brush with beaten egg then bake in the preheated oven for 15 minutes or until golden.