CREAMY CORN EMPANADAS: HUMITAS
Provided by Daisy Martinez
Categories appetizer
Time 35m
Yield about 8 empanadas
Number Of Ingredients 9
Steps:
- Make the filling: Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan. Add the paprika and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers.
- To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape. Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork.
- Fry the Empanadas: (empanadas may also be baked; see Note below): Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides. Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F. Carefully slip as many of the empanadas into the oil as will fit without crowding. Cook until the dough is lightly browned, about 3 minutes. Carefully flip and repeat. Drain briefly on paper towels before serving. Repeat with remaining empanadas.
- Note: To bake empanadas, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, or use a nonstick baking sheet. Bake until the empanadas are light golden brown, about 25 minutes. Cool a few minutes before serving.
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Joseph Barreiro
[email protected]These empanadas were a bit more work than I expected, but they were definitely worth it. The filling was delicious, and the dough was crispy and flaky. I'll definitely be making these again for special occasions.
mdmasud dj mdmasud dj
[email protected]I've never had humitas before, but these were delicious! I love the creamy corn filling and the crispy dough. I'll definitely be making these again.
Confidence Chidebere
[email protected]These empanadas were easy to make and turned out great! I used fresh corn from the farmer's market, and it made a big difference in the flavor. I'll definitely be making these again.
Nabid Mahi
[email protected]I'm not a big fan of corn, but I really enjoyed these empanadas. The filling was creamy and flavorful, and the dough was crispy and flaky. I'll definitely be making these again.
Emanuel Rodgers
[email protected]These empanadas were delicious! I made them for a potluck, and they were a big hit. I'll definitely be making them again.
Zachary Volkov
[email protected]I've made these empanadas several times now, and they're always a hit. I love the creamy corn filling and the crispy dough. I usually serve them with a side of salsa or guacamole.
Qudrat Wazir
[email protected]These empanadas were a bit more work than I expected, but they were definitely worth it. The filling was delicious, and the dough was crispy and flaky. I'll definitely be making these again for special occasions.
vusi godfrey
[email protected]I've never had humitas before, but these were delicious! I love the creamy corn filling and the crispy dough. I'll definitely be making these again.
Brian McMahan
[email protected]These empanadas were easy to make and turned out great! I used fresh corn from the farmer's market, and it made a big difference in the flavor. I'll definitely be making these again.
malik ahmad
[email protected]I'm not a big fan of corn, but I really enjoyed these empanadas. The filling was creamy and flavorful, and the dough was crispy and flaky. I'll definitely be making these again.
Ahmed Yousif
[email protected]These empanadas were delicious! I made them for a potluck, and they were a big hit. I'll definitely be making them again.
Brayden Willits
[email protected]I've made these empanadas several times now, and they're always a hit. I love the creamy corn filling and the crispy dough. I usually serve them with a side of salsa or guacamole.
Abir Mirza (PhenomStaR)
[email protected]These empanadas were a bit more work than I expected, but they were definitely worth it. The filling was delicious, and the dough was crispy and flaky. I'll definitely be making these again for special occasions.
Anne Kamau
[email protected]I'm not usually a fan of corn, but these empanadas were amazing! The filling was creamy and flavorful, and the dough was crispy and flaky. I'll definitely be making these again.
Ahmed Yonis
[email protected]These empanadas were a great way to use up leftover corn. I added some chopped bell pepper and onion to the filling, and it turned out really well. I'll definitely be making these again.
Cordarius Olive
[email protected]I was a bit skeptical about making empanadas from scratch, but this recipe made it so easy. The dough came together quickly and easily, and the filling was simple but delicious. I'll definitely be making these again.
Greg Morton
[email protected]These empanadas were easy to make and turned out perfectly. I used fresh corn from my garden, and it made a big difference in the flavor. I'll definitely be making these again soon.
sagor ahmed ahmed
[email protected]I've never had humitas before, but these were delicious! The corn flavor really shines through, and the cheese and cream add a nice richness. I especially liked the crispy edges of the empanadas.
Jobayer Alom
[email protected]These corn empanadas were a hit at my party! The filling was creamy and flavorful, and the dough was crispy and flaky. I'll definitely be making these again.