Description
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
- 12 empanada pastry rounds
- 5 tablespoons butter, divided
- 3 green onions, minced
- 1 (14 ounce) can sweet corn, drained
- salt and ground black pepper to taste
- 1 pinch ground nutmeg
- 6 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 6 tablespoons grated Parmesan cheese, divided
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
- Line the muffin cups with the 12 pastry rounds.
- 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.
- 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.
- Fill pastry with corn mixture and top each with remaining Parmesan cheese.
- Bake in the preheated oven until golden
- about 15 minutes.
Prep Time: 15 mins
Cook Time: 23 mins
Total Time: 38 mins
Servings: 12