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Empanadas Abiertas de Humita (Creamy Corn Empanadas)

4

38 min

Empanadas Abiertas de Humita (Creamy Corn Empanadas)

Empanadas Abiertas de Humita (Creamy Corn Empanadas) Photo 1

Time

38 min

Serving

12 persons

Calories

224

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
Creamy corn empanadas are an Argentinean classic. These can be made open like a tart or closed like a pasty - the choice is yours! You can opt to make the pasty-like version; find the method in the footnote.

Ingredients

  • empanada pastry rounds: 12 piece
  • butter: 5 Tbsp (divided)
  • green onions: 3 piece (minced)
  • sweet corn: 1 can (14 ounce can, drained)
  • salt and ground black pepper: (to taste)
  • pinch ground nutmeg: 1 piece
  • all-purpose flour: 6 Tbsp
  • ½ cups whole milk: 1 piece
  • Parmesan cheese: 6 Tbsp (divided, grated)

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Stages of cooking

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
    Empanadas Abiertas de Humita (Creamy Corn Empanadas) Photo 2
  2. Line the muffin cups with the 12 pastry rounds.
    Empanadas Abiertas de Humita (Creamy Corn Empanadas) Photo 3
  3. Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
    Empanadas Abiertas de Humita (Creamy Corn Empanadas) Photo 4
  4. Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
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  5. Fill pastry with corn mixture and top each with remaining Parmesan cheese.
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  6. Bake in the preheated oven until golden, about 15 minutes.
    Empanadas Abiertas de Humita (Creamy Corn Empanadas) Photo 7

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