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Ecuadorian Cheesy Corn Empanadas
5 Prep Time
minutes
40 Cook Time
minutes
45 Total Time
minutes
12 Serving
size
Golden empanadas filled with creamy corn and cheese, inspired by traditional Ecuadorian humitas.
Recipe by @Concerned Cook, inspired by traditional Ecuadorian humitas.
Print Recipe
Ingredients
- 3/4 cup milk
- 12 empanada dough discs
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cups corn
- 2 cups shredded low-fat mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 tablespoon water
- 1 tablespoon olive oil
Preparation
- In a skillet over medium heat, melt butter and cook onion until softened. Stir in corn, milk, mozzarella cheese, salt, and nutmeg. Cook 3–5 minutes until creamy. Let cool slightly.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place a spoonful of filling in the center of each empanada dough disc. Fold dough over filling and seal edges with a fork or by crimping the edges.
- Brush empanadas lightly with egg wash.
- Bake 18–22 minutes or until golden brown and flaky.
- Serve warm.
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