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Sweet Corn and Cheese Empanadas

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INGREDIENTS

  • =Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 pound plus 2 tablespoons butter, cut into small cubes
  • 1/3 cup cold water
  • Canola oil for frying, optional
  • =Filling:
  • 1 tablespoon butter
  • 1 tablespoon oil
 

DIRECTIONS

  • 1

    Combine flour, salt and butter in food processor; run until it becomes a coarse meal. Add water and pulse until it forms a dough. Allow dough to rest while preparing filling.

  • 2

    In a sauté pan on medium heat, place butter and oil. Add onion, cook 3 to 4 minutes; add corn. Cook, stirring, for about 4 minutes. Lower heat and add sugar, salt, pepper and cream. Cook for 3 to 4 minutes. Add scallions, parsley and cheese; stir . Remove from heat and allow to cool in the refrigerator.

  • 3

    Roll dough out on a lightly floured surface, making a circle about 1/8-inch thick. With a cookie cutter 5 inches in diameter, cut circles. Place about 1 to 1-1/2 tablespoons of the filling in center of each circle. Moisten edges of dough with water. Fold empanadas in half, pressing the edges firmly together and press the tines of a fork around the edge to seal.

  • 4

    Bake at 400°F about 10 minutes or until golden or heat 2 inches of oil to 350°F in a large pot; fry in hot oil until golden.

Sweet Corn and Cheese Empanadas
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Yield: 4 servings

HELPFUL HINTS

  • May substitute refrigerated pie crust for homemade dough and frozen corn for fresh corn kernels.
 

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See Nutrition Facts

4 servings

Amount Per Serving

Calories 904

Total Fat 51.5g

Saturated Fat 29.3g

Trans Fat 13.8g

Polyunsaturated Fat 3.3g

Cholesterol 129mg

Sodium 792mg

Carbohydrates 101g

Protein 20g

Dietary Fiber 10g

Vitamin A 462%

Vitamin C 16%

Calcium 221%

Iron 4%