If there’s a dish that is shared among friends in this country that is empanadas (or hand pies or turnovers), and corn is a traditional filling. I added basil and tomatoes and they are super flavorful and delicious! Also, I use my fantastic pie crust for the dough.
I live in Argentina and empanadas are one of the most common meals, probably the number one take-out or ‘delivery’ food. We have all said, at one time or another, ‘we’ll just order some empanadas’ whenever there’s a gathering with friends on the horizon and there’s no one to do the cooking.
So this post honors friends, specifically this wonderful food blogging community that has become so important to me.
What are empanadas?
They are fried or baked turnovers consisting of pastry and a filling.
The pastry was originally made with lard, and though some still make it that way, nowadays there are simple ones made with oil, butter or something in between. I use my favorite pie crust because the result is amazing and flaky and delicious!
We have a wide variety of fillings, meat and ham/cheese being the most popular, but also chicken, cheese/onion, Caprese, corn, spinach, and many others.
These empanadas are simple to make because they can be made in steps.
Though any store-bought pie dough can be used and the shape of the empanadas can vary, like pop tarts, for example, making it easier to cut them from a piece of rolled dough.
Also, you can use whole wheat or flavored pie doughs. Each type of dough has its own qualities so they will have different textures and looks.
The filling for these empanadas.
I kept it very simple.
I start with a white sauce, which is equal parts of butter and flour cooked with milk until a thick sauce happens (image above).
This beautiful sauce is enriched with corn, tomatoes, onion, and basil (image below).
This corn basil filling is very flavorful and you won’t miss the cheese one bit. If you want it spicy, add some cayenne pepper or red pepper flakes. Cumin is another spice that goes well with it.
The thing with these corny pockets is that they can be eaten warm or at room temperature.
They don’t have cheese, though you’re very welcome to add some parmesan or gruyere to it, but then you would have to eat them hot.
Tips for making these corn empanadas:
- Make the dough ahead and freeze the dough discs.
- Make the white sauce ahead. It keeps in the fridge for a week and frozen for a month.
- Make sure you close the edges well so the filling doesn’t spill during baking. The easiest way is to bind both edges with some water (the dough sticks well) and then press with the tip of a fork creating indentations. It will be sealed.
- Or 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.
Other recipes you might like:
Wild Mushroom Risotto
Mushroom Cheese Strudel
Creamy Mushroom and Eggs Brioche
Baked Ricotta with Roasted Tomatoes and Onions
Semolina Bread
Let me know if you make this recipe! I’d love to hear what you think about it.
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PinIngredients
- For the Pie Dough ( see recipe)
For the filling:
- 6 Tbs butter
- 6 Tb flour 1 large white or red onion (finely chopped)
- 1 cup milk
- 6 cups corn kernels (fresh or frozen and defrosted)
- ½ cup chopped basil
- 6 Tbs chopped sun-dried tomatoes
- Salt and black pepper
Instructions
For the pie dough:
- Cut the chilled dough into small pieces, between a walnut and a golf ball.
- Make little rounds and roll them on a floured surface trying to keep the round shape as much as possible, until you have 6-inch rounds.
- Keep refrigerated, well covered so they don’t dry out.
For the filling:
- Melt butter in a pan, add onion and cook, without browning, until softened, about 2 minutes.
- Sprinkle flour over onion and mix with a wooden spoon. Cook stirring for 3 or 4 minutes, until barely starting to color.
- Add milk stirring constantly. Let come to a boil and remove from heat.
- Add corn, basil, tomatoes, salt and pepper.
- Mix thoroughly and let cool completely.
To assemble:
- Preheat the oven to 375ºF / 190ºC.
- Put 3 or 4 Tbs filling on each dough round.
- Moisten the edge of the dough with water and close, pressing the dough together lightly.
- Flute the edges and arrange on a buttered baking tray.
- Bake for 30 minutes, or until lightly browned.
- Eat hot/warm.
Notes
Tips for making these corn empanadas:
- Make the dough ahead and freeze the dough discs.
- Make the white sauce ahead. It keeps in the fridge for a week and frozen for a month.
- Make sure you close the edges well so the filling doesn’t spill during baking. The easiest way is to bind both edges with some water (the dough sticks well) and then press with the tip of a fork creating indentations. It will be sealed.
- Or 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.
Keywords: corn empanadas
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!!!
Wow, what a unique empanada!
Oh these sound fabulous. I bet they would make a perfect starter.
This sounds delightful! I love a meal I can take with me and not worry about heating up. This is a must try.