adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Empanadas Abiertas de Humita (Creamy Corn Empanadas)
Empanadas Abiertas de Humita (Creamy Corn Empanadas)
0 Likes
Prep Time:
15 minutes
Cook Time:
23 minutes
Total Time:
38 minutes
Vegetarian empanadas with creamy corn filling and spring onions - a traditional Argentinean snack.
Ingredients:
  • 12 empanada pastry rounds
  • 5 tablespoons butter, divided
  • 3 green onions, minced
  • 1 (14 ounce) can sweet corn, drained
  • salt and ground black pepper to taste
  • 1 pinch ground nutmeg
  • 6 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • 6 tablespoons grated Parmesan cheese, divided
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and generously grease and flour a 12-cup muffin tin.
  • Place the 12 pastry rounds into the muffin cups.
  • In a skillet over medium heat, melt 2 tablespoons of butter until sizzling. Sauté green onions until tender for about 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; stir and cook until heated through, approximately 2 minutes. Take the skillet off the heat.
  • In a saucepan over medium heat, melt 3 tablespoons of butter. Add flour and stir with a wooden spoon until a paste forms, around 1 minute. Gradually pour in milk while whisking constantly until a thick sauce forms and bubbles, which takes about 2 to 3 minutes. Mix in half of the Parmesan cheese until smooth. Remove sauce from heat and stir it into the corn mixture.
  • Fill the pastry with the corn mixture, then sprinkle each with the remaining Parmesan cheese for a delicious finishing touch.
  • Bake until golden brown, approximately 15 minutes in the preheated oven.

Similar Recipes