Best 2 Humita Empanadas Recipes
Embark on a culinary journey to discover the tantalizing flavors of Ecuadorian Humita Empanadas, a harmonious blend of sweet corn and savory fillings wrapped in a golden, crispy pastry. These delectable pockets of delight are a symphony of textures and flavors, perfect as an appetizer, main course, or a delightful snack.
This comprehensive guide presents a collection of diverse Humita Empanada recipes, catering to various dietary preferences and culinary expertise. Whether you're a seasoned chef or a novice cook, these recipes provide step-by-step instructions to ensure your empanadas turn out perfectly every time.
Indulge in the traditional Humita Empanada recipe, where fresh corn is transformed into a creamy filling, complemented by aromatic herbs, spices, and a touch of cheese. For a vegetarian twist, try the Humita Empanadas with Spinach and Mushrooms, where sautéed spinach and mushrooms add a delightful umami flavor to the corn filling.
If you're seeking a healthier alternative, the Baked Humita Empanadas offer a guilt-free indulgence. These empanadas are baked to perfection, resulting in a crispy exterior and a tender, flavorful interior.
For those with a sweet tooth, the Humita Empanada with Sweet Corn and Berries is a delightful treat. The combination of sweet corn, juicy berries, and a hint of cinnamon creates a unique and irresistible flavor profile.
Each recipe includes detailed instructions, a list of ingredients, and cooking times, ensuring a seamless cooking experience. Whether you prefer traditional or contemporary flavors, vegetarian or baked options, this collection of Humita Empanada recipes caters to all tastes and dietary preferences. So, get ready to tantalize your taste buds and embark on a culinary adventure with these delectable Ecuadorian delights!
EMPANADAS ABIERTAS DE HUMITA (CREAMY CORN EMPANADAS)
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
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
HUMITA EMPANADAS
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.
Tips:
- Use fresh corn: Fresh corn is essential for the best flavor in humita empanadas. Look for ears with plump, juicy kernels and no signs of damage.
- Soak the corn husks: Soaking the corn husks in warm water for at least 30 minutes will make them more pliable and easier to work with.
- Use a sharp knife: A sharp knife will make it easier to cut the corn husks and the dough without tearing them.
- Be careful not to overfill the empanadas: Overfilling the empanadas will make them difficult to fold and seal properly.
- Cook the empanadas until they are golden brown: The empanadas should be cooked until they are golden brown on both sides. This will ensure that they are cooked through and have a crispy crust.
Conclusion:
Humita empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are perfect for a party or potluck, and they can also be frozen for later. With a little planning, you can easily make these empanadas at home. So next time you're looking for a new and exciting dish to try, give humita empanadas a try!
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