Empanadas con choclo (Corn empanadas)

Empanadas are a stuffed pastry filled with cheese, meat, or veggies. You can bake them or fry them. Each Hispanic country prepares it differently. You can have it as a side dish, or as a course. For example in Venezuela, we usually fry them if they are filled with meat, fish, or cheese. In addition, it is made with pre-cooked cornmeal.  In some countries, it is made out of wheat flour and baked. Today, I am sharing with you a recipe for Empanadas, which I learned from a very good Argentinian friend. I modified the recipe, to make it more in my taste.

Skill Level: Medium 

Serving: 12 empanadas / serves 4

Time to Prepare: 30:00

 

 

Ingredients

• 2 cans of corn (15.25 Oz., ideally Del Monte)
• 1 small white onion, chopped
• 1 egg
• 3 tablespoons of sesame seeds
• 1 Package of wheat flour dough discs (you can buy it in any supermarket)
• 2 tablespoon of wheat flour
• 1 cup of water
• 1/2 cup of oil
• 1 pinch of salt and a pinch of black pepper
• 2 pinches of cumin

Tools

• 1 bowl
• 1 wooden spoon
• 1 medium pot
• 1 fork
• 1 plate
• 1 aluminum foil tray
• 1 can opener 1 cup 1 brush

Steps to prepare 

1. Open the two cans of corn and drain them. Put the drained corn in a bowl,

2. Add the 2 spoons of wheat flour, salt, black pepper and cumin. Mix with a wooden spoon.

3. Add the chopped onion and mix.

4. Pour this mix inside of a pot and cook it for 5 minutes, over a low heat on the stove.

5. Let it to cool for a few minutes.

6. While the above mix is cooling off, take the package of dough discs and take one of the discs, spread with one of your fingertips, a very little oil around the disc.

7. Take one spoon of the corn mix and put it in the middle of the dough.

 

8. Fold the dough in half and press the edges with a fork, so the filling will not leak out of the empanada.

9. Repeat it on the rest of the dough discs.

10. Crack the egg (to confirm that is fresh)  and pour it in a cup.

11. Mix it, and brush each empanada , and garnish each one with some sesame seeds.

12. Bake for 20 minutes or less if you see that the empanadas became light brown.

13. Let it cool and then eat

14. ¡Buen provecho! (Bon appetite)

 

Notes

History

Here you can read a little about the History of the Empanada