Creamy Corn Empanadas

Alright, let's whip up some Creamy Corn Empanadas! These little pockets of sunshine are comforting, flavorful, and perfect for a snack, appetizer, or even a light meal. We'll focus on a vibrant, creamy corn filling that's sure to please.

Creamy Corn Empanadas

Yields: Approximately 12 empanadas Prep time: 45 minutes Cook time: 20-25 minutes

Ingredients:

For the Empanada Dough:

• 2 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 6-8 tablespoons ice water (start with 6 and add more if needed)

For the Creamy Corn Filling:

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 red bell pepper, finely diced
• 1 jalapeño, seeded and minced (optional, for a touch of heat)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste
• Pinch of smoked paprika (optional)

For Assembling and Baking:

• 1 large egg, beaten (for egg wash)
• Coarse sea salt, for sprinkling (optional)

Equipment:

• Large mixing bowl or food processor
• Plastic wrap
• Large skillet
• Rolling pin
• 4-inch diameter cookie cutter or bowl
• Baking sheet
• Parchment paper

Instructions:

Part 1: Making the Empanada Dough

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Alternatively, combine these in a food processor.

2. Cut in the Butter: If using a bowl, cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs. If using a food processor, pulse the butter and flour mixture until it resembles coarse crumbs. Important: keep the butter cold!

3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing after each addition. Continue mixing (or pulsing in the food processor) until the dough just comes together. Be careful not to overmix; you want the dough to be just barely holding together, a bit shaggy is fine.

4. Form and Chill: Turn the dough out onto a lightly floured surface. Gently gather the dough into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This chilling period allows the gluten to relax and makes the dough easier to work with.

Part 2: Preparing the Creamy Corn Filling

1. Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

2. Add Corn and Bell Pepper: Add the corn kernels, bell pepper, and jalapeño (if using) to the skillet. Cook, stirring occasionally, until the vegetables are slightly softened, about 5-7 minutes.

3. Make it Creamy: Stir in the heavy cream, Parmesan cheese, cilantro, salt, pepper, and smoked paprika (if using). Bring the mixture to a simmer, then reduce the heat to low and cook for another 5-7 minutes, or until the sauce has thickened slightly. Taste and adjust seasonings as needed.

4. Cool the Filling: Remove the filling from the heat and let it cool completely before filling the empanadas. This prevents the dough from becoming soggy.

Part 3: Assembling and Baking the Empanadas

1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Roll Out Dough: On a lightly floured surface, roll out the chilled empanada dough to about 1/8-inch thickness.

3. Cut Empanada Rounds: Use a 4-inch cookie cutter or bowl to cut out circles of dough. Re-roll scraps of dough to cut out more circles.

4. Fill the Empanadas: Place about 2 tablespoons of the cooled creamy corn filling in the center of each dough circle.

5. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. You can crimp the edges with a fork for a decorative touch and to ensure a tight seal.

6. Egg Wash and Bake: Place the assembled empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash. Sprinkle with coarse sea salt, if desired.

7. Bake: Bake for 20-25 minutes, or until the empanadas are golden brown.

8. Cool and Serve: Let the empanadas cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are best served warm.

Chef's Notes:

• Flavor Variations: Feel free to add other ingredients to the filling, such as cooked chicken, chorizo, or black beans. You can also adjust the spices to your liking.
• Make-Ahead: The empanada dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. The filling can also be made ahead of time and stored in the refrigerator for up to 3 days.
• Freezing Baked Empanadas: Baked empanadas can be frozen. Cool them completely, then wrap individually in plastic wrap and store in a freezer-safe bag. Reheat in a 350°F (175°C) oven for about 15-20 minutes.
• Dough Consistency: If the dough is too dry, add a little more ice water, one tablespoon at a time. If it's too sticky, add a little more flour.
• Sealing the Empanadas: A good seal is essential to prevent the filling from leaking out during baking. Make sure to press the edges together firmly.
• Jalapeno Heat: Adjust the amount of jalapeño in the filling to suit your preference. Removing the seeds and membranes will reduce the heat.

Enjoy your Creamy Corn Empanadas! ¡Buen provecho!