Sweet Corn and Cheese Empanadas
Ingredients
Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 pound plus 2 tablespoons butter, cut into small cubes
- 1/3 cup cold water
- *Canola oil for frying
Filling:
- 1 tablespoon butter
- 1 tablespoon oil
- 1 Spanish onion, chopped fine
- 4-1/2 cups (6 ears) corn, off the cob
- 1 tablespoon granulated sugar
- 2 tablespoons heavy cream
- Salt and pepper to taste
- 1 bunch scallions, sliced thin
- 1 cup (4 oz.) Sargento® Artisan Blends™ Shredded Authentic Mexican Cheese
- 1 tablespoon chopped Italian parsley
Directions
- To prepare the dough: Combine flour, salt and butter in food processor; run until it becomes a coarse meal. Add all the water and pulse until it forms a dough. Allow to rest.
- To prepare the filling: In a sauté pan on medium heat, place the butter and oil. Add the onion, cook for 3 to 4 minutes; add the corn. Cook, stirring, for about 4 minutes. Lower the heat and add sugar, salt, pepper and cream. Cook for 3 to 4 minutes. Add the scallions, parsley and cheese. Stir until all ingredients are incorporated well. Remove from heat and allow to cool in the refrigerator.
- Roll the dough out on a lightly floured surface, making a circle about 1/8-inch thick. With a cookie cutter 5 inches in diameter, cut circles. Place about 1 to 1-1/2 tablespoons of the filling into the center of each circle. Moisten the exposed dough withwater. Fold the empanada in half, pressing the edges firmly together and press the tines of a fork around the edge to seal.
- Bake at 375-400°F about 10 minutes or until golden or heat 2 inches of oil to 325-350°F in a large pot; fry in hot oil oil until golden.
