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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