Today is National Empanada Day and guess what! I'm going to surprise my kids with these delicious empanadas de humita, which are my favorite Argentinean empanadas, oven-baked yumminess made with soft wheat dough and a creamy corn filling. I found this recipe on Katie Metz's cooking blog Seashells and Sunflowers. Katie is a Philadelphia blogger currently living in Necochea, Argentina. To make things easier, you can buy the pre-made, pre-cut dough at the grocery store (Goya and La Salteña have very good pre-made dough). Hope you like these empanadas!
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Empanadas de Humita
Makes 1 dozen empanadas
Ingredients
For the filling
1 package of pre-made, pre-cut empanada dough
5 Tbsp. butter (reserve 1 Tbsp. to sauté onion)
4 Tbsp. all-purpose flour
1 cup milk
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
1/4 tsp. ají molido (substitute red pepper flakes)
2/3 cup chopped onion
2 cups canned whole kernel corn, drained or fresh corn
1 cup shredded mozzarella cheese or queso cremoso
For assembly:
1 beaten egg yolk
a glass of water
For directions on how to prepare these delicious Argentinean empanadas, visit Seashells and Sunflowers.
Image via Seashells and Sunflowers
