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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.

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  • 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.

Cook's Note:

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.

Nutrition Facts

224.4 calories; 6.4 g protein; 31.1 g carbohydrates; 18 mg cholesterol; 377.3 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
04/29/2020
I made this in muffin tins rather than closed and I couldn’t find empanada rounds so I made a pie crust instead. I’ve since found a recipe for empanada dough, but the pie crust worked very well and they were delicious. Read More

Most helpful critical review

Rating: 3 stars
11/09/2017
I chose to make these open like a tart. I added two small hatch chilis to the corn mixture. The presentation was very nice and the taste of the corn mixture was very good. The empanada rounds browned nicely but unfortunately they were hard and dry. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/08/2017
I chose to make these open like a tart. I added two small hatch chilis to the corn mixture. The presentation was very nice and the taste of the corn mixture was very good. The empanada rounds browned nicely but unfortunately they were hard and dry. Read More
(1)
Rating: 5 stars
04/29/2020
I made this in muffin tins rather than closed and I couldn’t find empanada rounds so I made a pie crust instead. I’ve since found a recipe for empanada dough, but the pie crust worked very well and they were delicious. Read More
Rating: 5 stars
02/13/2020
I make these the traditional way folding them over and pinching the seams together. These freeze amazingly well!! I usually make a double batch and freeze it. To Freeze -assemble lay out on cookie sheet on wax paper without cutting slits or egg wash and put it in the freezer. Once frozen toss in freezer bag. When ready to bake take out desired amount thaw egg wash cut slits and bake at 400 for about 14-15 minutes. Read More
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Rating: 5 stars
12/26/2018
Delicious! I made the filling as written. I rolled out empanada rounds cut them into fourths and put them into mini muffin tins. Perfect! I think it would also be delicious with phyllo cups. Read More