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Empanada de Humita
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 Argentine empanada de humitas.
Recipe by @Concerned Cook.
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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