Creamy Corn Empanadas: Humitas

Name: Creamy Corn Empanadas: Humitas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 4 Tbsps butter; 8 servings Vegetable or canola oil; 8 6-inchs (6-inch) store-bought empanada wrappers, preferably red (seasoned); 1 Tbsp heaping tablespoon chopped flat-leaf parsley; 59 milliliters all-purpose flour; 473 milliliters frozen corn, defrosted; 237 milliliters milk; 8 servings Kosher or fine sea salt and freshly ground pepper (preferably white); 0 teaspoons smoked paprika

Creamy Corn Empanadas: Humitas might be just the side dish you are searching for. This recipe makes 8 servings with 250 calories, 3g of protein, and 21g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of paprika, canolan oil, corn, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Heat the butter in a small saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour and cook until smooth and bubbly, about 3 minutes.

Ingredients you will need

All Purpose Flour

Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan.

Ingredients you will need

Milk

Equipment you will use

Whisk

Sauce Pan

Add the paprika and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers.

Ingredients you will need

Salt And Pepper

Paprika

Parsley

Corn

Equipment you will use

Bowl

To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape.

Ingredients you will need

Water

Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork.

Ingredients you will need

Dough

Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides.

Ingredients you will need

Canola Oil

Vegetable

Equipment you will use

Frying Pan

Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F. Carefully slip as many of the empanadas into the oil as will fit without crowding. Cook until the dough is lightly browned, about 3 minutes. Carefully flip and repeat.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Wooden Spoon