Empanadas with creamed corn are a traditional Argentine dish. You have the option to make these open like a tart or closed like a pasty! You have the option of making the pasty-like variation; the instructions are in the footnote.
| Prep Time: | 15 mins |
| Cook Time: | 23 mins |
| Total Time: | 38 mins |
| Servings: | 12 |
| Yield: | 12 empanadas |
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 ½ cups whole milk
- 6 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
- Line the muffin cups with the 12 pastry rounds.
- Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
- Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
- Fill pastry with corn mixture and top each with remaining Parmesan cheese.
- Bake in the preheated oven until golden, about 15 minutes.
- To make pasty-like ‘closed’ empanadas, spoon one big dollop of the sweet corn mixture in the center of the empanada pastry round. Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges. Brush with beaten egg and bake at 400 degrees F (200 degrees C) until golden.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 377 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Almost too good! I couldn’t stop eating them. I even left out the green onions as I happened to have forgotten them on my last shopping trip. But I bet they’d taste yummier with. The only reason this has 4 stars and not 5 is that they do not make me feel very full which is a large part of the reason I ate like way too many.
I made this in muffin tins rather than closed and I couldn’t find empanada rounds so I made a pie crust instead. I’ve since found a recipe for empanada dough, but the pie crust worked very well and they were delicious.
Delicious! I made the filling as written. I rolled out empanada rounds, cut them into fourths and put them into mini muffin tins. Perfect! I think it would also be delicious with phyllo cups.
I chose to make these open like a tart. I added two small hatch chilis to the corn mixture. The presentation was very nice and the taste of the corn mixture was very good. The empanada rounds browned nicely but unfortunately they were hard and dry.