Making the perfect Argentinean Corn Empanadas should only take approximately 1 hr 23 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Argentinean Corn Empanadas recipe can feed your family for 10 to 12 empanadas.
There are many different ways to make this Argentinean Corn Empanadas recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Argentinean Corn Empanadas recipe.
Argentinean Corn Empanadas Popular Ingredients
- 1 tablespoon corn oil
- 1 medium yellow onion, peeled and sliced
- 1 cup frozen corn
- 1/4 cup roasted red peppers, thinly sliced
- Pinch sugar
- Salt and freshly ground black pepper
- 1/2 cup shredded Mozzarella cheese
- 1/4 cup heavy whipping cream
- 1 package 5-inch frozen empanada shells
- Cooking spray
- 1 egg
- 1 tablespoon water
Steps for making Argentinean Corn Empanadas
- Preheat oven to 375 degrees F.
- Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
- On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
- Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
- In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
- Let cool and serve.
Popular Categories for this Recipe
- Argentinean Recipes
- Empanada Recipes
- Pastry Recipes
- Corn Recipes
- Mozzarella Recipes
- Dairy Recipes
- Main Dish
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Lunch – Lunch is a meal eaten around midday. During the 20th century, the meaning gradually narrowed to a meal eaten midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.
- Recipes for a Crowd
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Argentinean Corn Empanadas recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
