Calling all empanada lovers! Get ready to embark on a culinary adventure with our Sweet Corn and Chilli Cheese Empanadas. This delectable dish combines the vibrant flavors of sweet corn, spicy chilies, and melted cheese, all wrapped in a golden, flaky pastry. Our easy-to-follow recipe guides you through the process of creating these delightful empanadas from scratch, ensuring a perfect balance of flavors and textures in every bite.
In addition to our signature Sweet Corn and Chilli Cheese Empanadas, we have curated a collection of other equally tempting empanada recipes for you to explore. From the classic Beef Empanadas with a rich and savory filling, to the unique Pulled Pork Empanadas bursting with smoky barbecue flavor, our recipes cater to diverse tastes and preferences. We also have a delightful recipe for Vegetarian Empanadas, filled with a medley of fresh vegetables and herbs, perfect for those seeking a meatless option.
Whether you're a seasoned empanada enthusiast or a curious culinary explorer, our Sweet Corn and Chilli Cheese Empanadas, along with the other recipes in this article, will surely satisfy your cravings for this irresistible Latin American treat. So gather your ingredients, preheat your oven, and let's embark on this delicious journey together!
CORN, CHEESE & CHILLI EMPANADAS
A spicy Latin American treat, great served with drinks or as part of a special meal for two
Provided by Good Food team
Categories Lunch, Side dish, Starter
Time 1h15m
Yield Makes 8 mini empanadas
Number Of Ingredients 8
Steps:
- Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.
- Unroll the pastry sheet, roll a little thinner with a rolling pin, then use a 10cm circle cutter to cut out circles of pastry. (You should get 6 circles, then re-roll the trimmings for 2 more.) Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry, and seal by pinching the edge with your fingers, until you have 8 small pastyshaped empanadas. Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds. Cover and chill for at least 30 mins before baking.
- To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.
Nutrition Facts : Calories 181 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
ARGENTINEAN CORN EMPANADAS
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h23m
Yield 10 to 12 empanadas
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
- On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
- Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
- In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
- Let cool and serve.
MAKE-AHEAD SOUTHWESTERN CHILI CHEESE EMPANADAS
Found this recipe in a Tex-Mex cookbook and it has been a huge hit with family and friends. It's fairly easy to make because you use prepared pie crusts. I've also added other ingredients, such as beef and sausage. Served with sour cream and salsa, they can't be beat.
Provided by Debbie Quimby
Categories Other Appetizers
Time 45m
Number Of Ingredients 5
Steps:
- 1. Combine cheese and chilies in a small bowl.
- 2. Unfold 1 pastry crust on floured surface. Roll into 13-inch circle. Cut dough into 16 rounds using a 3-inch pastry cutter, re-rolling scraps as necessary. Repeat with remaining crusts to make 32 circles.
- 3. Spoon 1 teaspoon cheese mixture in center of each dough round. Fold round in half, sealing edges with the tines of a fork.
- 4. Place empanadas on wax paper-lined baking sheets; freeze, uncovered, for 1 hour or until firm. Place in resealable plastic food storage bags. Freeze up to 2 months, if desired.
- 5. To complete recipe, preheat oven to 400 degrees. Place frozen empanadas on ungreased baking sheet. Beat egg and 1 tablespoon water in a small bowl. Brush on empanadas. Sprinkle with chili powder.
- 6. Bake 12-17 minutes or until golden brown. Remove from baking sheet to a wire rack to cool ... or better yet, serve them immediately with sour cream and salsa.
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
Tips:
- Prep the Ingredients: Before starting, measure and prepare all the ingredients, including the corn, chili, cheese, and dough. This will help the cooking process go smoothly.
- Use Fresh Corn: For the best flavor, try to use fresh corn kernels. If you don't have fresh corn, frozen corn kernels will also work.
- Don't Overcook the Corn: Be careful not to overcook the corn. It should be cooked until tender but still slightly crunchy.
- Get the Right Cheese: Use a cheese that melts well, such as mozzarella or cheddar. You can also use a combination of cheeses for a more complex flavor.
- Work Quickly with the Dough: Once the dough is made, work with it quickly to prevent it from drying out. If the dough becomes too dry, it will be difficult to work with.
- Seal the Empanadas Properly: Make sure to seal the empanadas properly to prevent the filling from leaking out during cooking.
- Don't Overcrowd the Pan: When frying the empanadas, don't overcrowd the pan. This will prevent them from cooking evenly.
- Serve with Dipping Sauce: Serve the empanadas with a dipping sauce, such as salsa or guacamole, to enhance the flavor.
Conclusion:
Sweet Corn and Chilli Cheese Empanadas are a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. With the right ingredients and a little bit of effort, you can create these tasty treats at home. Whether you're a seasoned cook or just starting out, give this recipe a try and experience the delightful flavors of these corn and cheese-filled pastries.
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