Monday, August 24, 2009

Empanadas de Choclo: Sweet Corn and Cheese Empanadas



These vegetarian empanadas are creamy, sweet and salty. They are ridiculously easy to prepare and make very satisfying snack or side dish.

Ingredients:
Dough to make about 12 empanadas (homemade, or frozen-if frozen, remove from freezer before starting to cook)
1 cup creamed corn
1/4 cup ricotta
1/4 cup queso fresco, crumbled (use feta if unavailable)
1/2 cup frozen corn kernels
1/4 teaspoon dried parsley
1/4 teaspoon paprika
1/8 teaspoon cumin
1/8 teaspoon salt
1/4 teaspoon black pepper

Mix together creamed corn, cheeses, corn, spices and salt and pepper.

Roll out empanada dough and cut into small discs, about 3-4 inches in diameter. If using frozen discs, gently roll out a little to loosen the dough. Fill each disc with about 1 1/2 tablespoons of filling. Fold over to create a half-moon and use a fork to pinch dough shut. Repeat until all filling has been used.

Set filled shells onto a cookie sheet lined with wax paper. Cook about 20 minutes or until empanada dough is starting to turn golden brown. Remove from oven and let cool a little on cookie sheet.

Serve with salsa to kick it up a notch or add chicken and eat as an easy lunch.

21 comments:

  1. Yum! I love empanadas. These sound really good!

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  2. Sweet corn & cheese sounds like a scrumptious filling for empanadas!

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  3. Yummy, those look delicious. In love with the Empanadas. If you don't mind sharing, what dough do you use for yours? Those look very nice & flaky!

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  4. Queso freso and ricotta is an interesting mix. Almost borders on a nice fusion treat. Of course, the sweet corn is a winner.

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  5. Wow'ser! A combination of three things I like! no love...

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  6. This looks delicious! U're making me hungry :)

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  7. These sound fantastic - I think I could gobble up the entire batch myself :)

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  8. Oh I love empanadas, that cheesy corn filling looks really tasty!

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  9. fantastic empanadas ...with a classic filler..lovely share :) kisses xx Rico|Recipes

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  10. Urm - corn, ricotta, cumin... sounds very good ^_^ and easy to prepare indeed!

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  11. Looks delicious though not for me to taste. Thank you for sharing. Cheers !

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  12. Love the photo. Since corn, queso fresco, and cumin are three of my favorite ingredients, this has to be worth trying!

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  13. I love the combination of creamed corn and cheese. It sounds wonderful!

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  14. I've never had a sweet empanada before. This looks tasty!

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  15. Hola Caitlin,
    Que deliciosas se ven tus empanadas:) De donde son estas empanadas?

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  16. wow - these look very similar to ones we had in argentina called "humita" - fabulous!

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  17. What Temperature do you cook them at? Any tips on how to keep them from exploding open?

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  18. Woops! I think the oven preheated to 400 farenheit is good. I pinch the shells shut and press down with a fork to seal them. I have also used a flour/water mixture as a sort of glue for sealing similar treats.

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