Kiwilimón

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Kiwilimón

Elote, Cheese and White Wine Empanadas

Name: Elote, Cheese and White Wine Empanadas
Prep time: 30 min
Cook time: 30 min
Yield: 10
Cuisine: Argentina
Ingredients: 1 package dough empanada, (frozen); 1 yellow onion, finely chopped; 1 cup canned corn, 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; black pepper; 1 tablespoon vegetal oil

30 mins

Half

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Kiwilimón

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A rich recipe of the traditional pie of cheese, corn and white wine.

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Ingredients

10 portions

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Preparation

Preheat the oven to 180 degrees centigrade.

Heat the tablespoon of vegetable oil in a medium skillet over medium heat and brown 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 the pie dough (about 10 cm).

Place a spoonful of the filling in the center of each pie. Wet your hands a little and close each circle to form the half moon of the empanada. With a fork press the edges.

In a deep bowl, mix the egg with 1/2 cup of water. With a brush, paint each pie with a little of the egg mixture.

Bake the empanadas for 20 minutes or until lightly browned.