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    Home » Recipes » Appetizers & Dips

    Published: Nov 25, 2012 · Modified: Sep 10, 2020 by Paula Montenegro · Income from ads and affiliate links 25 Comments

    Corn Basil Empanadas

    Jump to Recipe

    If there's a dish that is shared among friends in this country that is empanadas (or hand pies or turnovers), 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. 

    White parchment paper with halved corn empanadas.

    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.

    Table of Contents Hide
    What are empanadas?
    The corn filling
    Tips for making empanadas
    Related recipes you might like:
    Corn Basil Empanadas
    Tips for making these corn empanadas:

    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    The pastry was originally made with lard, and though some still make it that way, nowadays there are simple ones made with oil, butter, or something in between.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. 

    Baked empanadas on metal cooling rack.

    The corn filling

    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.

    Cooking white sauce with onion in a metal skillet.

    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.

    Basil, corn, and tomatoes added to white sauce in skillet. A wooden spoon.

    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, then you would have to eat them hot.

    Corn empanada filling being cooked in a skillet with a wooden spoon.

    Tips for making 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.
    Whole and halved corn empanadas on parchment paper and on a wire rack. View from above.

    Related recipes you might like:

    • Red Velvet Bundt Cake
    • Savory Scones
    • Cinnamon Rice Pudding
    • Chocolate Kahlua Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Half corn empanada on white parchment paper.

    Corn Basil Empanadas

    Print Recipe
    Save Recipe Recipe Saved
    • Total Time: 1 hour 10 minutes
    • Yield: 2 dozen

    Ingredients

    Units
    • 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:

    1. Cut the chilled dough into small pieces, between a walnut and a golf ball.
    2. 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.
    3. Keep refrigerated, well covered so they don't dry out.

    For the filling:

    1. Melt butter in a pan, add onion and cook, without browning, until softened, about 2 minutes.
    2. Sprinkle flour over onion and mix with a wooden spoon. Cook stirring for 3 or 4 minutes, until barely starting to color.
    3. Add milk stirring constantly. Let come to a boil and remove from heat.
    4. Add corn, basil, tomatoes, salt and pepper.
    5. Mix thoroughly and let cool completely.

    To assemble:

    1.  Preheat the oven to 375ºF / 190ºC.
    2. Put 3 or 4 Tbs filling on each dough round.
    3. Moisten the edge of the dough with water and close, pressing the dough together lightly.
    4. Flute the edges and arrange on a buttered baking tray.
    5. Bake for 30 minutes, or until lightly browned.
    6. 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.
    • Author: Paula Montenegro
    • Prep Time: 40
    • Cook Time: 30
    • Category: Appetizers
    • Method: Baking
    • Cuisine: Argentinian

    Keywords: corn empanadas

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Appetizers & Dips

    • Mushroom Quiche
    • Ham and Cheese Quiche
    • Tomato Galette (savory recipe)
    • Easy Baked Ricotta

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Alice @ Hip Foodie Mom says

      November 29, 2012 at 3:44 pm

      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!!!

      Reply
    2. Brianne @ Cupcakes & Kale Chips says

      November 28, 2012 at 4:03 am

      Wow, what a unique empanada!

      Reply
    3. Laura Hunter says

      November 27, 2012 at 8:41 pm

      Oh these sound fabulous. I bet they would make a perfect starter.

      Reply
    4. Kris Adair says

      November 27, 2012 at 5:45 pm

      This sounds delightful! I love a meal I can take with me and not worry about heating up. This is a must try.

      Reply
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