Sweet Corn and Cheese Empanadas
Prep Time: 20
Cook Time: 20
Serves: 4 servings
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
- 1 Spanish onion, chopped fine
- 4-1/2 cups (6 ears) corn, off the cob
- 1 tablespoon granulated sugar
- 2 tablespoons heavy cream
- Salt and pepper to taste
- 1 bunch scallions, sliced thin
- 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
- 1 tablespoon chopped Italian parsley
Directions
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.
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.
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.
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.
Tips
- May substitute refrigerated pie crust for homemade dough and frozen corn for fresh corn kernels.