Empanadas Abiertas de Humita (Creamy Corn Empanadas)
To make pasty-like 'closed' empanadas, spoon one big dollop of the sweet corn mixture in the center of the empanada pastry round. Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges. Brush with beaten egg and bake at 400 degrees F (200 degrees C) until golden.