The best thing about this empanada recipe is that the filling does not need to be cooked - simply cut corn from the cob, dice some summer vegetables, toss them together with lime juice and olive oil, and you're good to go. Use the sweetest summer corn available, fresh off the cob.Other cheeses like mozzarella or monterey jack can be substituted for the cream cheese, but I like the tang and creamy texture of the cream cheese. Diced or shredded cooked chicken, such as leftover rotisserie chicken, would be a nice addition to the filling, though the vegetables are flavorful enough to stand on their own.
Prep Time: 1 hour, 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 55 minutes
Yield: 8-10 large empanadas.
- 1 recipe whole wheat empanada dough or traditional empanada dough
- 3 ears of corn
- 1 large red bell pepper
- 4-5 green onions
- 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- Coarse Salt and fresh ground pepper to taste
- 1/2 cup cream cheese (or substitute other cheese)
- 1 egg plus 1 tablespoon milk for egg wash
- Prepare the empanada dough according to the recipe, and thenchill in the refrigerator, wrapped in plastic wrap, for at least one hour.
- Prepare the vegetable filling: Cut the kernels from the corn cob and place them in a medium bowl. Seed and dice the red pepper, and add it to the corn. Chop the white and green parts of the green onions and add to the other vegetables, along with the cilantro.
- Squeeze the lime juice from the lime over the vegetables. Add the olive oil and toss well. Season vegetables with kosher salt and freshly ground pepper to taste.
- Preheat the oven to 375 degrees. Line a baking sheet with a piece of parchment paper.
- Roll out half of the dough thinly (about 1/4 inch thick) on a well-floured surface. Cut four 6-inch diameter circles of dough, and reserve scraps. Spread a tablespoon of cream cheese in the center of each circle, then top the cheese with 1-2 tablespoons of the vegetable mixture. Brush the edges of the dough circle lightly with water, then fold the circle in half, sealing the edges together tightly with your fingers. Crimp or fold edges as desired. (See How to Fill and Shape Empanadas). Place empanadas on the baking sheet. Repeat with remaining dough. If there are enough dough scraps, re-roll them together to form 1 or 2 more empanadas.
- Chill the empanadas for 15 minutes. Whisk 1 egg yolk and 1 tablespoon of milk together and brush mixture generously over the empanadas.
- Bake empanadas for about 20-25 minutes, until puffed and lightly browned.
- Remove from oven. Serve empanadas warm or at room temperature.