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
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Melody Sterling
[email protected]I followed the recipe exactly and the empanadas still turned out terrible.
Palesa Fresh
[email protected]I'm not sure what went wrong, but these empanadas were a complete failure.
Waqas Rajpoot
[email protected]Avoid this recipe at all costs.
Mirabela Ciupitu
[email protected]These empanadas were a waste of time and ingredients.
shervan Kobani
[email protected]The corn filling was too dry and lacked flavor.
Toqir Ali
[email protected]The dough for these empanadas was too thick and doughy.
AGABA GODFREY
[email protected]These empanadas were a little too greasy for my liking.
Rizwan Malana
[email protected]The corn filling was a little bland for my taste, but I added some extra spices and it was perfect.
Sardar Amir
[email protected]I had some trouble getting the dough to roll out, but the empanadas still turned out great.
Jinat Anjum
[email protected]These empanadas were a little more work than I expected, but they were worth it. They were so delicious!
diyem celal saber
[email protected]I'm so glad I tried this recipe. These empanadas are now one of my favorite things to make.
Aneesa Jaggernauth
[email protected]The dough for these empanadas was perfect. It was so flaky and crispy.
Lee
[email protected]These empanadas are so good! I love the creamy corn filling.
Oppo A5s
[email protected]I've made these empanadas several times now and they're always a hit. They're so delicious and easy to make.
Aoife Green
[email protected]These were the perfect appetizer for my party. They were easy to make ahead of time and everyone loved them.
Darkhost
[email protected]I made these empanadas for my family and they loved them! Even my picky kids ate them up.
Samim Biddut
[email protected]These empanadas were easy to make and turned out great! I used fresh corn from my garden and the flavor was incredible.
Samin Tamang
[email protected]I'm not usually a fan of empanadas, but these were amazing! The corn filling was so flavorful and the dough was so light and flaky.
Dimakatso Makhutlhe
[email protected]These empanadas were a hit at my last party! The creamy corn filling was delicious and the dough was perfectly crispy. I'll definitely be making these again.