Creamy corn empanadas are an Argentinian classic. These can be made open like a tart or closed like a pasty - the choice is yours!
Creamy and delicious! - 02 Nov 2016
I chose to make these open like a tart. I added two small hatch chilis to the corn mixture. The presentation was very nice and the taste of the corn mixture was very good. The empanada rounds browned nicely but unfortunately they were hard and dry. - 08 Apr 2017 (Review from Allrecipes USA and Canada)