Corn and White Sauce Mini Tartlets

Name: Corn and White Sauce Mini Tartlets
Total time: 5400 s
Yield: 2 dozen
Cuisine: American
Ingredients: 1 medium yellow onion; 2 green onions; 1 medium leek; 1 small red bell pepper (or 1/2 large); 1 can yellow corn (or 2 ears of corn, kernels removed and boiled); 1 tablespoon butter; 2 heaping tablespoons cornstarch; 1 cup milk (250 ml); Salt, nutmeg, and black pepper to taste; 24 empanada dough rounds (regular or large size). I used large rounds and made 10 big tartlets; 24 cubes mozzarella cheese; Water as needed (for moistening the edges)

Angie Cocina @cook_9076630

Buenos Aires

I find inspiration in the variety of vegetables and the many dishes we can make with them. I like to prepare meals that leave leftovers to freeze or simply keep in the fridge for busy weeks. I hope you enjoy these mini tartlets—they’re very tasty!

Angie Cocina @cook_9076630

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Ingredients

1 hour 30 minutes

2 dozen

1medium yellow onion
2green onions
1medium leek
1small red bell pepper (or 1/2 large)
1 canyellow corn (or 2 ears of corn, kernels removed and boiled)
1 tablespoonbutter
2heaping tablespoons cornstarch
1 cupmilk (250 ml)
Salt, nutmeg, and black pepper to taste
24empanada dough rounds (regular or large size). I used large rounds and made 10 big tartlets
24 cubesmozzarella cheese
Water as needed (for moistening the edges)

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Steps

1 hour 30 minutes

1

Sauté the chopped onion, green onions, leek, and bell pepper until golden.
2

In a bowl, mix the sautéed vegetables with the corn.
3

Dissolve the cornstarch in a few tablespoons of cold milk.
4

Heat the butter, add the dissolved cornstarch, and then the rest of the milk, stirring until thickened.
5

Season the white sauce with salt, nutmeg, and black pepper.
6

Mix the thickened white sauce with the vegetables and corn.
7

Moisten the edges of the empanada dough rounds with water before shaping.
8

Fill the dough rounds to form small baskets and place a cube of mozzarella in the center of each.
9

Bake at 350°F (180°C) for 30 minutes, until golden brown.

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Cooksnaps

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Angie Cocina @cook_9076630

Published in the US on April 19, 2026 14:02

Buenos Aires

Me encanta cocinar y lo hago desde los 9 años siempre fui una niña muy curiosa y me metía en la cocina cuando cocinaban. A los 11 años vivi junto con mis padres 1 año en Italia y de ahí traje muchas recetas que conservo hasta ahora. Siempre que puedo me gusta agasajar a mis afectos y esperarlos cocinando algo rico. Mi fuerte es hacer pastas caseras y masas con levadura. Cocinar aunque sea lo más simple me produce felicidad.

Keywords

Yellow Onion Welsh Onion Leek Corn Mozz Red Bell Pepper Pepper Butter Cheese

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