Corn Empanadas

Herdez
Are you a fan of Argentine food? Then you have to try these corn empanadas, a dish that has conquered palates around the world.What fascinates us about these empanadas is that they are filled with lots of cheese and corn kernels, while their crunchy exterior is a delight. And what can we say about the chimichurri? This dressing takes the flavors of this dish to the next level.If you are looking for a recipe that combines flavor and practicality, then corn empanadas are the perfect option, as they serve as a snack, appetizer, or even a main dish. Don't miss out on trying this recipe that is sure to become a classic on your table!Corn TamalesCorn and Rompope Volcano
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 tablespoons vegetable oil
  • 1/4 cups onion, finely chopped
  • 1 cup Poblano chile strips
  • 1 can HERDEZ® corn kernels
  • salt and pepper
  • 10 empanada dough
  • 1 cup Manchego cheese, grated
  • egg, for brushing
  • chimichurri, for accompaniment
Preparation
35 mins
20 mins
Low
  • Heat the vegetable oil in a skillet over medium heat, add the onion and cook until it slightly changes color. Then, add the strips of poblano pepper, HERDEZ® corn kernels, salt, and pepper. Cook for 5 more minutes and then let cool.
  • Place a slice of cheese on a disk of dough, add the previous preparation, and fold into the shape of an empanada. Use a fork to press the edges and seal the empanada.
  • Place on a baking sheet, brush with egg, and bake at 180 °C for 20 minutes.
  • Serve the corn empanadas and accompany with chimichurri.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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