These vegetarian empanadas are filled with sweet corn and a creamy cheese sauce. If you prefer something heartier, add some barbeque chicken or pork to the filling.
Yield: 10-12 Empanadas
Ingredients:
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 16-ounce bag frozen corn, or about 4 cups fresh corn kernels
- 1/4 cup chopped cilantro
- 1 tablespoon water
- Salt and pepper to taste
- For the cheese sauce:
- 3 tablespoons butter
- 10 tablespoons flour
- 1 cup milk
- 1/2 cup cream
- 1/2 teaspoon cumin
- 1 cup grated cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- 1 recipe empanada dough
Preparation:
- Prepare empanada dough and set aside to rest.
- In a heavy skillet over medium heat, sauté the onion and red pepper in the olive oil and butter until soft and fragrant (5-8 minutes).
- Add the corn and and the water and cook, stirring, for 5 minutes more. Stir in the cilantro and cook for 1-2 more minutes.
- Remove from heat, season with salt and pepper to taste. Set aside to cool.
- Prepare cheese sauce: Melt the butter in a medium saucepan. Whisk in the flour over medium heat, stirring for 2-3 minutes. Whisk in the milk and cream, stirring continuously, until mixture thickens and comes just to a boil.
- Stir in the cheeses and cumin, and season to taste with salt and pepper. Remove from heat.
- Stir vegetable mixture into cheese mixture and let cool (or chill in refrigerator for a few minutes).
- Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.
- Preheat oven to 425 degrees.
- On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
- Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
- Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.
- Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. (See Tips and Techniques for Beautiful Empanadas). Place empanadas on a baking sheet.
- Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.
- Bake for 15 to 20 minutes, until golden brown and slightly puffed.
- Serve warm or at room temperature.
- Makes 10 to 12 empanadas.
