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.
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.
They do sound yummy!
ReplyDeleteYum! I love empanadas. These sound really good!
ReplyDeleteThose look fantastic.
ReplyDeleteSweet corn & cheese sounds like a scrumptious filling for empanadas!
ReplyDeleteYummy, 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!
ReplyDeleteQueso freso and ricotta is an interesting mix. Almost borders on a nice fusion treat. Of course, the sweet corn is a winner.
ReplyDeleteWow'ser! A combination of three things I like! no love...
ReplyDeleteThis looks delicious! U're making me hungry :)
ReplyDeleteThese sound fantastic - I think I could gobble up the entire batch myself :)
ReplyDeleteOh I love empanadas, that cheesy corn filling looks really tasty!
ReplyDeletefantastic empanadas ...with a classic filler..lovely share :) kisses xx Rico|Recipes
ReplyDeleteUrm - corn, ricotta, cumin... sounds very good ^_^ and easy to prepare indeed!
ReplyDeleteLooks delicious though not for me to taste. Thank you for sharing. Cheers !
ReplyDeleteLove the photo. Since corn, queso fresco, and cumin are three of my favorite ingredients, this has to be worth trying!
ReplyDeleteI love the combination of creamed corn and cheese. It sounds wonderful!
ReplyDeleteI've never had a sweet empanada before. This looks tasty!
ReplyDeleteOooh those look so good!
ReplyDeleteHola Caitlin,
ReplyDeleteQue deliciosas se ven tus empanadas:) De donde son estas empanadas?
wow - these look very similar to ones we had in argentina called "humita" - fabulous!
ReplyDeleteWhat Temperature do you cook them at? Any tips on how to keep them from exploding open?
ReplyDeleteWoops! 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.
ReplyDelete