Baked Corn Empanaditas
4 to 6 servings scale / convert
4 cups finely ground deep yellow masa harina
2-3/4 cups cold water
1 tsp. salt
3 tbsp. olive oil
1 md. onion, finely chopped
1 clove garlic, minced
1 jalapeño pepper, seeded and finely chopped
1 tsp. ground cumin
1 tsp. coarse salt
1/2 tsp. freshly ground black pepper
1 lg. tomato, peeled, seeded and finely diced
1/2 lb. potatoes, cooked and cut into 1/4-inch dice
2 cups fresh corn kernels
1/2 bunch Italian parsley, chopped
1/2 cup grated Anejo cheese
1 egg white
2 tbsp. water
1/2 tsp. coarse salt
Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use.
Heat the oil in a large skillet over moderate heat. Add the onion and sauté until soft, 3 to 5 minutes. Add the garlic, jalapeño, cumin, salt and pepper and sauté 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool.
Divide the dough into 24 golfball-sized pieces, moistening your hands with water to prevent sticking, if necessary. Flatten balls to 3-inch disks. Place a heaping tsp. of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the half moons are formed.
Preheat the oven to 375°F. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for 25 to 30 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm.
No comments are available.
Have you made it? What'd you think?
Log in to review this recipe.