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.
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.
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The pastry was originally made with lard, and though some still make it that way, nowadays there are simple ones made with oil, butter, or something in between.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 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.
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, then you would have to eat them hot.
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.
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Corn Basil Empanadas
Ingredients
- 1 recipe pie dough, pie crust recipe
For the filling:
- 6 tablespoons unsalted butter
- ½ cup finely chopped onion
- 6 tablespoons flour
- 1 cup milk
- 6 cups corn kernels, fresh or frozen and defrosted
- ⅓ cup chopped basil, loosely packed
- ¼ cup sun-dried tomatoes, chopped
- ½ teaspoon salt , or to taste
- pinch black pepper, or to taste, freshly ground
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 6 tablespoons unsalted butter in a pan, add ½ cup finely chopped onion and cook, without browning, until softened, about 2 minutes.
- Sprinkle 6 tablespoons 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 large pinch black pepper or to taste. Mix thoroughly and let cool completely.
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.
Cocoa and Lavender says
Corn and basil is a winning combo in my book. And empanadas are the perfect sharing food. One of my favorite salads is lobster, corn and basil... might that work for a hand-pie filling? As always, I am hungry at the crack of dawn when I read your blog... ~ David
yummychunklet says
That corn filling looks amazing!
Nancy @ gottagetbaked says
OMG! These look so beautiful, Paula, and the flavours of the filling are some of my favourites. I love corn and welcome any opportunity to cook with it and eat it. I'll echo Liz's comment - I could totally eat a bowl of that filling too!
Lizzy Do says
Oh, gosh, these look irresistible, Paula! I could eat a huge bowl of the filling alone!!!
Lyn @LovelyPantry says
I adore empanadas! These are just gorgeous!
Marissa | Pinch and Swirl says
I love the idea of hand pies - savory or sweet. Corn and basil seems like a delicious combination for these!
Inside a British Mum's Kitchen says
What a treat - lovely little pies full of flavor and goodness!
Mary x
Medeja says
Ymmy! I find such savory handpies very delicious, especially having them with chicken stock..
Tara says
OMG, these are amazing looking. My mouth is watering!!
thesmartcookiecook.com says
These look so darn delicious. I'm positive I'd scarf down the whole recipe-worth myself. It's definitely a different and tantalizing twist on hand pies!
Karen (Back Road Journal) says
I'm so happy to have discovered your lovely blog. The corn and basil empanadas sound terrific.
Soni says
These looks absolutely delicious and the perfect bites to be enjoyed!Love the sun dried tomatoes along with the corn in the filling!So yummy and delish 🙂
Guru Uru says
What deliciously stuffed hand pies 🙂
Cheers
Choc Chip Uru
german in pdx says
I love hand pies - these look amazing. Thank you for sharing! ~ Bea @galactopdx
Heather Schmitt-Gonzalez says
What an amazing filling...bright and sunny, and totally comforting! Gorgeous, Paula.
Family Foodie says
I love these beautiful hand pies... your photography makes them look absolutely delish!
Jen @JuanitasCocina says
I love empanadas! I'm definitely trying your version!
Karen Hartzell (@InTheKitchenKP) says
I too love empanadas but have never made them. I think I need to venture out of my comfort zone, Paula! These sound amazing!
wp_vknotes_admin says
They're no harder than making pie Karen!
Renee Dobbs says
I absolutely love empanadas. I have only had ones with meat. You struck my heart with corn (one of my favs). Then the basil took it over the top! Looks like it is time for me to make another batch of pie crust so I can make these. Oh yummy!
Andrea_TheKitchenLioness says
Paula, your Corn Basil Handpies would have been the perfect "finger food" to prepare for all those Christmas bazaars that I had to bake for this weekend - would have been nice to have something savory in addition to all those seasonal cookies and cakes (although they are/were) delicious too.