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Empanadas de Humita

Serves 12 Appetizer vegetarian, Appetizers

Empanadas de Humita

Empanadas de Humita, hailing from Argentina's northwest, are a cherished treat that graces tables during family gatherings and local fiestas. This vegetarian delight, often found alongside its meaty counterparts, holds a special place in the hearts of those who savor it. The combination of sweet corn and mild cheese wrapped in a tender dough makes it a go-to option for everyone, regardless of dietary preference.

Biting into an Empanada de Humita offers a creamy, slightly sweet experience, with a hint of savory from the onions. The cheese adds a luscious texture, creating a perfect balance that is both comforting and satisfying. These empanadas are best enjoyed warm, fresh from the oven, allowing the filling to meld beautifully with the delicate pastry.

Ingredients

  • 500 g (1.1 lb)empanada dough discs
  • 4ears corn, kernels
  • 1onion, diced
  • 100 g (3.5 oz)fresh cheese or mozzarella, diced
  • 1 tbspbutter
  • 1 tbspflour
  • 100 ml (1/3 cup)milk
  • to tastesalt
  • 1egg — for brushing

Method

  1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. This will ensure the onion's sweetness is released and it blends well with the corn.
  2. Sprinkle 1 tablespoon of flour over the softened onions and stir continuously for about a minute until the flour is fully incorporated and no longer visible. Gradually pour in 100 ml (1/3 cup) of milk, stirring constantly to prevent lumps from forming. Once the mixture is smooth, add the kernels from 4 ears of corn.
  3. Continue cooking the corn mixture, stirring frequently, until it thickens and reaches a creamy consistency. This should take about 5 to 7 minutes. Remove the skillet from heat and let the mixture cool to room temperature. Once cooled, fold in 100 g (3.5 oz) of diced fresh cheese or mozzarella, ensuring the cheese is evenly distributed throughout the mixture.
  4. Preheat your oven to 200°C (400°F). Lay out the 500 g (1.1 lb) of empanada dough discs on a clean surface. Place a spoonful of the cooled corn and cheese mixture in the center of each disc. Be careful not to overfill to ensure easy sealing.
  5. Fold each disc in half to enclose the filling, pressing the edges together firmly. Crimp the edges using a fork or by pinching and twisting the dough to create a decorative seal. This will prevent the filling from leaking out during baking.
  6. In a small bowl, beat 1 egg and use a pastry brush to lightly coat the tops of the empanadas with the egg wash. This will give them a beautiful golden color when baked.
  7. Place the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven at 200°C (400°F) until the dough is golden brown, about 20 minutes. The empanadas should have a crispy exterior and a warm, creamy filling.
  8. Serve the empanadas warm. The filling should still be creamy, with the cheese slightly melted and the sweet corn flavor prominent. Enjoy them as a delightful appetizer or a satisfying main dish.