A rich recipe of the traditional pie of cheese, corn and white wine.
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Ingredients10 portions
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.
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