Corn Queso Empanadas
An Empanada(meaning to wrap in bread or crust)is a great snack and an equally tasty dessert treat. Fill the empanada dough with your favorite pie mixture, such as blueberry or apple compote.
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For 12 Serving(s)
- 2 cups whole kernel corn
- 1 cup(4 ounces)Mexican cheese*
- 2 tablespoons milk
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Empanada Dough:
- 1 cup flour
- 1 cup cornmeal
- 1/2 teaspoon salt
- 6 tablespoons butter or margarine, cold
- 6 tablespoons cream cheese, cold
- 1 egg, beaten
- 1/4 cup cold water
- 1 egg white, beaten
Corn Queso Empanadas Directions
- For the filling, add all ingredients to a saucepan over medium heat. Stirring well and almost constantly, continue heating mixture until cheese is completely melted. Remove from heat and transfer to a bowl. Cover and refrigerate at least one hour, or until completely cold.
- Make empanada dough by combining first 3 ingredients in a bowl. Cut in the butter and cream cheese with fingertips until small bits of the fat are seen. Add beaten egg and cold water, mixing until dough is formed.
- Lay out a large piece of film wrap onto a counter and transfer dough on top. Flatten out dough slightly with your hands and place another large sheet of wrap over the top. Roll out in a rectangle until it is about a 1/4-inch thick. Place in refrigerator for 15 minutes to harden and make it easier to remove from plastic wrap.
- Preheat oven to 350-degrees F. Line a baking pan with parchment paper or grease with nonstick cooking spray; set aside. Very lightly flour a work surface. Carefully remove dough from wrap and place onto work surface. Cut out circles about 3 inches in diameter, or larger if desired.
- Dollop a tablespoon of prepared corn mixture into the center of each circle. Fold over to form a half moon and crimp the edge with a fork or your fingers. Place on prepared pan. Gather dough scraps. roll again, cut again and fill.
- Brush the top of each empanada with beaten egg white, make a few holes on top with the tines of a fork and bake 12-14 minutes, or until lightly browned. Remove and enjoy.
- * I used Oaxaca cheese, which melts beautifully but Queso blanco, fresco, Cojita and Manchego cheeses work equally as well.