Spicy Corn and Cheese Empanadas

Ingredients

  • 2 cups flour
  • 1/4 lb butter, cut into 1 inch cubes, plus and additional 2 tbs
  • 1/3 cup cold water
  • 2 tsp kosher salt
  • additional melted butter for baking
  • 1 tbs canola oil
  • 1 tbs butter
  • 1 tbs sugar
  • 1 cup frozen corn
  • 1 onion, finely chopped
  • 1 poblano pepper,seeded and chopped
  • 2 cups heavy cream
  • 1/2 cup feta cheese, crumbled
  • 1 small bunch scallions, thinly sliced
  • 1 tbs chopped parsley
  • kosher salt and black pepper to taste

This recipe combines a spicy cheese mixture encased in flaky dough. You may adapt the recipe to use ground beef or chicken.

    • Combine the flour, butter and salt in a food processor, pulse for 30 seconds. Then slowly add the water.
    • Pulse it until an dough forms (you may also make the dough by hand).
    • Melt the butter with the oil in a saute pan using medium heat.
    • Add the onions and cook until tender.
    • Add the corn and cook for about 4 minutes, stirring frequently.
    • Turn down the heat and add the salt, pepper, sugar and cream. Cook for 3 minutes.
    • Add the scallions, cheese and parsley.
    • Stir to combine.
    • Remove from the heat and allow to cool.
    • Roll out the dough on a lightly floured surface, making the dough about 1/8 inch thick.
    • Using a 4 inch cookie cutter, cut out 8 circles.
    • Divide the filling between 4 of the circles , brush the edges with beaten egg, then  top with the other circle and squeeze to seal tightly.
    • If  baking brush the tops with beaten egg. If frying omit this step.
    • Bake at 350 degrees for about 20 minutes or fry at 365 degrees for 5-8 minutes or until golden and crispy.

 

 

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