Empanadas Abiertas de Humita (Creamy Corn Empanadas)

Creamy corn empanadas are an Argentinean classic. These can be made open like a tart or closed like a pasty - the choice is yours! You can opt to make the pasty-like version; find the method in the footnote.

• Preparation Time: 15 mins
• Cooking Time: 23 mins
• Total Time: 38 mins
• Calories: 224 Calories

Ingredients

• 1 pinch ground nutmeg
• 6 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 1 ½ cups whole milk
• 5 tablespoons butter, divided
• 3 green onions, minced
• 6 tablespoons grated Parmesan cheese, divided
• 12 empanada pastry rounds
• 1 (14 ounce) can sweet corn, drained

Recipe Instructions

Step 1

Bake in the preheated oven until golden, about 15 minutes.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.

Step 3

Line the muffin cups with the 12 pastry rounds.

Step 4

Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.

Step 5

Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.

Step 6

Fill pastry with corn mixture and top each with remaining Parmesan cheese.