This recipe is a delicious dish of cheese and corn empanadas. Enjoy them as breakfast or as an appetizer or main dish during lunch and surprise your whole family with these new flavors.
16 mini patties, pastry shells for empanadas about 10 cm in diameter
4 eggs , hard-boiled
8 tablespoons red beefsteak tomato, fried
salt
sunflower oil
1 cup baby corn
cheese
Preparation
0 mins
0 mins
Medium
If you don't have hard-boiled eggs, boil the eggs in boiling water with a pinch of salt for 10 minutes.
Let the eggs cool, peel them, and chop them.
Put the chopped eggs in a bowl and add the fried tomato, corn, and cheese. Mix everything well.
Take a pastry shell and add a tablespoon of the mixture. Do not add too much or it will be difficult to close the empanadas.
Bring one end of the empanada to the other end and close it tightly by pressing with your fingers. Then, use a fork to press along the entire edge to seal completely.
Heat the oil, and when it is hot, fry the empanadas in batches.
When the pastries are golden, remove them from the oil and place them on paper towels to release the excess oil.
And there you have it, crunchy and golden cheese and corn empanadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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