Corn, Cheese, and White Wine Empanadas
Kiwilimón
A delicious recipe for the traditional cheese, corn, and white wine empanada.
Reviewed by Editorial Team of Kiwilimón
3.5
|
2 comentarios
34
Favorites
Collections
Planner
Grocery List
Ingredients
10
Servings
  • 1 package dough empanada, (frozen)
  • 1 yellow onion , finely chopped
  • 1 cup corn kernel , in grain
  • 1/4 cups bell pepper , roasted and chopped
  • 1/2 cups Manchego cheese
  • 1/4 cups cream
  • 1 egg
  • 3 tablespoons white wine
  • pepper
  • 1 tablespoon vegetable oil
Preparation
30 mins
0 mins
Medium
  • Preheat the oven to 180 degrees Celsius.
  • Heat the tablespoon of vegetable oil in a medium skillet over medium heat and sauté the onions for 3 minutes or until they are semi-translucent.
  • Add the corn and peppers and cook for 2-3 minutes or until the corn is well cooked.
  • Pour the mixture into a deep bowl, season with salt and pepper, and add the cheese, cream, and white wine. Mix well.
  • On a clean surface, place 10 circles of empanada dough (approx. 10 cm).
  • Place a tablespoon of filling in the center of each empanada. Moisten your hands slightly and close each circle to form the half-moon shape of the empanada. Press the edges with a fork.
  • In a deep bowl, mix the egg with 1/2 cup of water. With a brush, paint each empanada with a bit of the egg mixture.
  • Bake the empanadas for 20 minutes or until they are slightly golden.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by