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

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.