Hola chicos! I have to say, it feels so good to be away from the hustle and bustle of the holidays right now. Call me crazy, but I’ll trade sun and empanadas for Santa Claus and presents any day.
That being said, you are probably opening presents with your loved ones as I write, or you will soon, plus I have a heatwave to tackle, so I’ll be quick. Quick as these empanadas are to make. Crunchy corn caught up in melted cheese is the dream, my friends. You are the dream, too. Thank you for stopping by, just this once or every day, this is by far my best Christmas present!
Merry Christmas to all and to all a good night!
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Cheese and corn empanadas {empanadas de choclo y queso}
Prep time: 25 minutes
Cooking time: 20 minutes
Yields 10 empanadas (serves 3-4)
Ingredients:
- 10 discs of empanada dough
- 3.5 oz corn (about 10 tsp)
- 3.5 oz Swiss cheese or mozarella
- 1 egg
Directions:
1. Dice the cheese into 1/3-inch cubes. Mix the cheese and corn in a bowl. Separate the egg white from the yolk in two small bowls.
2. Preheat the oven to 400°F. Place 1/2 tablespoon filling at the center. Brush the edges of the disc with some egg white, fold and seal. You can choose to fold the lower edge over the upper edge (see pictures) or just fold them and make indentations with a fork.
3. Once all the empanadas have been filled, place them on a baking sheet lined with foil. Brush a bit of egg yolk on the tops, then bake for 20 minutes, until golden brown. Serve warm.
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My tips:
- Do not overfill the empanadas or they will break open while they bake.
- You can use water instead of egg whites to seal the edges.
Source: clementinecuisine original.
Would you eat these with a sauce or dip?
In Argentina they’re eaten just like that, but feel free to add any salsa (something with tomato would definitely pair well with the cheese and dough)!