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Originally made with lard, but now you can use oil, butter, or store-bought empanada dough.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.
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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.
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.