Cheese and Corn Empanadas (Empanadas con Choclo y Queso)
These savory-sweet vegetarian empanadas feature a rich corn, onion, and pepper filling, with an option to add barbecue chicken or pork, all encased in a flaky pastry.
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Instructions
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Preheat the oven to 375 degrees F (190 C).
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For the dough, beat water, egg, egg white, and vinegar; set aside.
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In a separate bowl, mix 3 cups flour and salt, then cut in shortening with a pastry blender.
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Pour liquid into the flour mixture, mix until stiff, then knead on a floured surface until smooth.
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Wrap dough in plastic and refrigerate for 1 to 24 hours.
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For the filling, heat butter and olive oil in a skillet, then sauté onion and red pepper for 5 to 8 minutes until soft.
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Add corn and water, cook for 5 minutes, then stir in cilantro for 1 to 2 minutes; season and cool.
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For the cheese sauce, melt butter in a saucepan, whisk in flour for 2 to 3 minutes, then whisk in milk and cream until thickened and boiling.
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Stir in cheeses and cumin, season, remove from heat, then combine with the vegetable mixture and cool.
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Separate dough into golf ball size pieces, roll each into a 6-inch circle, and spoon 2 to 3 tablespoons of filling into the center.
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Lightly brush the bottom half of the dough edges with water, fold the top half over to form a semicircle, and press to seal.
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Brush the sealed edge with water, then fold and crimp to create a braided effect.
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Place empanadas on a baking sheet, brush with an egg yolk and water mixture, and bake for 15 to 20 minutes until golden brown.