Empanadas are a staple in Latin America, especially Argentina, where I'm from. This recipe is a twist on the traditional corn filling (humita), with basil and tomatoes. They're super flavorful and delicious, and I make my fantastic homemade empanada dough, but you can use store-bought in a pinch.
Appetizer or meal?
Corn empanadas are one of the most popular here, and one of our first vintage recipes from Latin America that I shared on this blog. They're very traditional and have been around forever.
My take is a more modernized version of the classic 'empanadas de humita' (a corn mixture). It includes basil, dried tomatoes and making the empanada dough from scratch. Use store-bought discs if short on time or are apprehensive about homemade crust.
As for the filling, you can omit an ingredient (not the corn lol) or innovate with another one or a spice and create your perfect version of corn turnovers.
Why make empanadas:
- Easy to share with friends.
- Perfect for when you don't want to cook.
- Make cocktail-sized ones for parties or as appetizers.
- Good for casual get-togethers or game day.
The pastry
Originally made with lard, but now you can use oil, butter, or store-bought empanada dough. These empanadas are simple to make because they can be made in steps, as the crust (and filling) can be made ahead.
Testing Notes
Cold filling: I can't stress this enough! If it's remotely warm or hot, it'll be messy, and you won't be able to fold and crimp the dough. The white sauce or full filling can be made ahead and kept refrigerated for a week and frozen for a month.
Make sure you close the edges well so the filling doesn't spill during baking. Moisten the edges with a wet fingertip that will act as a glue when you fold and press them together before crimping.
Don't overstuff them: though it might be tempting to make super fat handpies, too much filling will most probably make the empanadas burst and spill as they bake. If it's your first time, fill a few and do a test bake until you get the hang of the filling/dough ratio.
Assemble the empanadas and freeze them, unbaked, for a month. To bake, transfer them to a baking tray without defrosting and bake in a 350ºF oven.
If you want a glossy finish, brush the top of the empanadas with egg mixed with a bit of milk. Some also paint them with oil. But it's not something we always do.
You can have the homemade dough discs frozen or refrigerated. If in a hurry, use store-bought empanada discs (links to my favorite ones in the recipe card).
Homemade dough
I love to make my own, but resort to store-bought quite often, especially when making large batches.
Make-ahead tip: Empanada discs or rounds freeze exceptionally well. Make large batches and store them individually between freezer sheets—trust me on this! If you stack them without separation, you'll remember me when they freeze together into an inseparable mess. Once individually separated, you can stack and wrap them together before freezing.
The corn filling
This corn basil filling is very flavorful, and you won't miss the cheese one bit. If you want it spicy, add some cayenne or red pepper flakes. Cumin is another spice that goes well with it.
- Make a white sauce with onion. This is the base of the filling and what binds the corn and tomato. Make sure it's well seasoned.
- Add the rest of the filling ingredients and stir to mix. Let it cool down completely or refrigerate before using.
- Spoon cold corn filling mixture into the middle. Be careful not to overstuff it, or the empanadas will explode when baked.
- Moisten the edge of the dough with your wet fingertip and then press both sides tightly to close and seal as you fold the round in half. The water acts as a glue when it dries.
- Crimping: The easiest one is with the tines of a fork. Be careful not to tear the dough where the filling starts.
- Brush the tops of the empanadas with egg wash for a shiny golden brown finish.
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Corn Empanadas (homemade dough)
Ingredients
- 1 recipe homemade empanada dough, or use store bought: I highly recommend La Salteña criollas (more traditional and sturdier) or La Salteña hojaldradas (flakier). They're one of the most well-known brands from Argentina, and we use them regularly.
For the filling:
- 6 tablespoons unsalted butter
- ½ cup finely chopped onion
- 1 clove garlic, minced, optional
- 6 tablespoons all-purpose flour
- 1 cup milk
- 6 cups corn kernels, fresh or frozen and defrosted
- ⅓ cup chopped basil, loosely packed
- ¼ cup sun-dried tomatoes, loosely packed, chopped
- ½ teaspoon salt , or to taste
- pinch black pepper, or to taste, freshly ground
Instructions
For the filling:
- Melt 6 tablespoons unsalted butter in a pan, add ½ cup finely chopped onion1 clove garlic minced (if using) and cook, without browning, until softened, about 2 minutes.
- Sprinkle 6 tablespoons all-purpose flour and stir to mix with a wooden spoon. Cook over medium heat, stirring constantly, for 3 or 4 minutes, until barely starting to color.
- Add 1 cup milk slowly while stirring constantly. Let it come to a boil and remove from the heat.
- Add 6 cups corn kernels, ⅓ cup chopped basil, ¼ cup sun-dried tomatoes, ½ teaspoon salt and a large pinch black pepper or to taste. Mix thoroughly and let cool completely. Or better yet, chill it in the fridge for an hour or more.
To assemble:
- Preheat the oven to 375ºF (190ºC).
- Put 3 or 4 tablespoons of the filling on each dough round. Don't overdo it with the filling or they might burst during baking. If it's your first time, you can do a test run with a few empanadas.
- Moisten the edge of the dough lightly with water and close, pressing the dough together. Flute the edges with a fork or your hands and arrange the empanadas on a buttered baking tray.
- Bake for 30 minutes or until lightly browned and dry.
- Transfer to the serving platter and eat hot or warm.
Alice @ Hip Foodie Mom says
Paula,
oh my goodness!! These hand pies look so AMAZING! So beautiful!!! and delicious! I am going to try this recipe!! And I love that these are vegetarian! 🙂 LOVE this!!!
Brianne @ Cupcakes & Kale Chips says
Wow, what a unique empanada!
Laura Hunter says
Oh these sound fabulous. I bet they would make a perfect starter.
Kris Adair says
This sounds delightful! I love a meal I can take with me and not worry about heating up. This is a must try.