Name: Empanadas Abiertas de Humita (Creamy Corn Empanadas)
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Empanada pastry rounds - 12; Butter, divided - 5 tablespoons; Green onions, minced - 3; Sweet corn, drained - 1 (14 ounce) can; Salt and ground black pepper to taste - 1 (14 ounce) can; Ground nutmeg - 1 pinch; All-purpose flour - 6 tablespoons; Whole milk - 1 ½ cups; Grated Parmesan cheese, divided - 6 tablespoons

Empanadas Abiertas de Humita (Creamy Corn Empanadas)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Empanadas Abiertas de Humita (Creamy Corn Empanadas)

1. Empanada pastry rounds - 12

2. Butter, divided - 5 tablespoons

3. Green onions, minced - 3

4. Sweet corn, drained - 1 (14 ounce) can

5. Salt and ground black pepper to taste - 1 (14 ounce) can

6. Ground nutmeg - 1 pinch

7. All-purpose flour - 6 tablespoons

8. Whole milk - 1 ½ cups

9. Grated Parmesan cheese, divided - 6 tablespoons

How to cook deliciously - Empanadas Abiertas de Humita (Creamy Corn Empanadas)

1. Stage

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

2. Stage

Line the muffin cups with the 12 pastry rounds.

3. Stage

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.

4. Stage

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.

5. Stage

Fill pastry with corn mixture and top each with remaining Parmesan cheese.

6. Stage

Bake in the preheated oven until golden, about 15 minutes.