Corn and Cheese Baked Empanadas

Name: Corn and Cheese Baked Empanadas
Total time: 3600 s
Yield: 24 empanadas
Cuisine: American
Ingredients: 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons flour; 2 teaspoons Kosher salt; 1/2 teaspoon paprika; 1/2 teaspoon nutmeg; 1/2 teaspoon ground black pepper; Pinch cayenne pepper (optional); 1 yam, cooked and mashed; 1 red pepper, preferably roasted and peeled, diced; 3 scallions, thinly sliced; 2 cups corn kernels; 6 ounces Gruyère cheese, grated; 1/2 cup ricotta; 1/2 cup grated Parmesan cheese; 24 discs for empanadas; 1 egg, beaten; Sugar, for sprinkling (optional)

Ricardo @tallcook

Manhattan, New York, United States

Since childhood I have loved these vegetarian empanadas, and over the years I have added layers to the flavor. This version can appeal to both children and adults. Making empanadas takes time, so it is a good idea to make a couple of dozens at a time and freeze them.

#empanadas #corn #cheese #gruyère #ricotta #parmesan #scallion #yam #pepper #handheld #pocket #latin #lunch #snack #vegetarian

Ricardo @tallcook

Manhattan, New York, United States

#empanadas #corn #cheese #gruyère #ricotta #parmesan #scallion #yam #pepper #handheld #pocket #latin #lunch #snack #vegetarian

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Ingredients

1 hour

24 empanadas

1onion, chopped
2 clovesgarlic, minced
2 tablespoonsflour
2 teaspoonsKosher salt
1/2 teaspoonpaprika
1/2 teaspoonnutmeg
1/2 teaspoonground black pepper
Pinchcayenne pepper (optional)
1yam, cooked and mashed
1red pepper, preferably roasted and peeled, diced
How to Roast and Peel a Pepper
3scallions, thinly sliced
2 cupscorn kernels
6 ouncesGruyère cheese, grated
1/2 cupricotta
1/2 cupgrated Parmesan cheese
24discs for empanadas
1egg, beaten
Sugar, for sprinkling (optional)

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Steps

1 hour

1

Sauté onion until it begins to brown. Add garlic and sauté for two more minutes. Set aside to cool.
2

In a large bowl mix well all the ingredients. Season to taste. Cool, covered, until ready to used.
3

Preheat oven to 450F.
4

Make the empanadas (as explained in my Beef Empanadas recipe). Paint with beaten egg and poke a couple of holes on top. Sprinkle with sugar, if desired.
5

Bake for 10 minutes or until the desired color is achieved. Let them rest for 10 minutes before enjoying
6

Note: once cooled, empanadas can be frozen, then reheated for 12 minutes in preheated 450F oven.