Corn Empanadas (Humita)

Name: Corn Empanadas (Humita)
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 3 1/2 tablespoons butter (50 grams); 1/2 cup all-purpose flour (60 grams); 1/2 small onion, finely chopped; 1/2 red bell pepper, finely chopped; 2 cans corn, 7.75 oz each (220 grams each); 2 cups milk (500 ml); Salt, to taste; 2 cups all-purpose flour (250 grams); 3 1/2 tablespoons butter (50 grams); 1/2 cup water; 1 teaspoon salt; 1 beaten egg, for brushing; sheet Vegetable oil, as needed, for greasing the baking

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Yesterday I thought a lot about this week’s challenge: making 'gourmet' or unique dishes that aren’t expensive. After a lot of consideration, I decided to make these classic Argentine empanadas. The filling is a creamy béchamel sauce with vegetables and corn. It’s very creamy and delicious. This recipe makes 1 dozen empanadas, enough for 4 people, or 3 if you have a big appetite, and I spent about 60 pesos in total!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Saved

Ingredients

1 hour

Serves 4 servings

For the filling
3 1/2 tablespoonsbutter (50 grams)
1/2 cupall-purpose flour (60 grams)
1/2small onion, finely chopped
1/2red bell pepper, finely chopped
2 canscorn, 7.75 oz each (220 grams each)
2 cupsmilk (500 ml)
Salt, to taste
For the dough
2 cupsall-purpose flour (250 grams)
3 1/2 tablespoonsbutter (50 grams)
1/2 cupwater
1 teaspoonsalt
1beaten egg, for brushing
sheetVegetable oil, as needed, for greasing the baking

Saved

Steps

1 hour

1

First, make the filling. In a skillet over medium heat, melt the butter. Add the finely chopped onion and red bell pepper. Once the onion is translucent, add the flour and mix with a whisk.
2

Add the milk and stir constantly until the mixture thickens. As you whisk, you should be able to see the bottom of the pan. Add the corn and mix well. Transfer the mixture to a bowl, cover with plastic wrap pressed directly onto the surface, and let it cool completely in the refrigerator.
3

To make the empanada dough, place the water and butter in a small saucepan and heat until the butter melts. If it takes too long, turn off the heat and let the residual heat finish melting the butter so the water doesn’t evaporate.
4

Pour the butter and water mixture into the flour and mix until combined. Knead for a few minutes. You can use a stand mixer or knead by hand, starting with a spatula or spoon to avoid burning yourself. Cover and let the dough rest for 30 minutes.
5

Divide the dough into balls of about 1 ounce (30 grams) each and roll them out into circles.
6

Place some filling in the center of each circle and fold in half carefully. Moisten the edge with water, press to seal, and crimp the edges to keep the filling inside. You can also make a basket shape by folding the edges up to form a small basket for the filling.
7

Brush with beaten egg and place on a lightly greased baking sheet. Bake in a hot oven until golden brown. Enjoy!