Creamy Corn Empanadas: A Delicious Twist on a Classic Latin American Treat
Empanadas are a staple in many Latin American countries, and for good reason. These fried or baked pastries filled with savory ingredients are a perfect comfort food. But, what happens when you take the classic beef or chicken empanada and add a creamy corn twist? Magic, that’s what! Introducing the Creamy Corn Empanada, a game-changing variation that’s sure to win over even the most discerning palates.
The Concept
Inspired by the sweet and creamy corn puréed with onions, garlic, and spices, the Creamy Corn Empanada is a delightful combination of flavors and textures. The filling is made with a rich and velvety corn mixture, carefully balanced to ensure that each bite is both familiar and excitingly new. The empanada’s crispy exterior gives way to a soft, flaky interior, allowing the creamy corn goodness to shine through.
The Making of the Filling
The secret to the success of the Creamy Corn Empanada lies in the filling. A perfectly roasted corn husk is the starting point, which is then blended with sautéed onions, garlic, and a splash of heavy cream to create a luscious, creamy mixture. The addition of spices like cumin, paprika, and a hint of cayenne pepper adds depth and warmth, while a squeeze of fresh lime juice provides a bright, zesty contrast to the richness.
The Pastry
The empanada dough itself is a masterclass in texture and flavor. A combination of all-purpose flour, butter, and lard gives the pastry a tender, flaky quality, while a touch of sugar and a pinch of salt add sweetness and balance. The dough is mixed with water and a splash of vinegar to create a tender, elastic texture that’s just right for wrapping around the creamy corn filling.
Assembly and Baking
Spoonfuls of the creamy corn mixture are carefully placed onto the center of the dough, leaving a small border around the edges. The dough is then folded over the filling, sealed with a fork, and brushed with a mixture of egg wash and water. The empanadas are then baked until golden brown, with a crispy, caramelized crust giving way to a soft, fluffy interior.
Variations and Pairings
While the Creamy Corn Empanada is a flavorful delight on its own, it also lends itself to endless variations and pairings. Try it with a dollop of sour cream or crumbled queso fresco for added richness, or pair it with a refreshing chilli con limón for a spicy kick. The possibilities are endless, and the Creamy Corn Empanada is sure to become a new favorite in your household.
Conclusion
The Creamy Corn Empanada is a love letter to Latin American flavors, with a twist that’s sure to delight even the most skeptical of palates. With its rich, creamy filling and crispy, flaky pastry, this treat is a must-try for anyone looking to spice up their snack game. So, go ahead and give it a try – your taste buds will thank you!
Creamy Corn Empanadas
Ingredients:
For the empanada crust:
* 700g all-purpose flour
* 100g unsalted butter
* 1 egg
* 1 tsp salt
* 60ml water
For the filling:
* 2 tsp butter
* 3 tsp all-purpose flour
* 240ml milk
* 1/2 tsp salt
* Pinch of ground nutmeg
* 1 can corn kernels
Directions:
1. In a large bowl, mix the butter into the flour with your hands. Then, add the salt, water, egg, and mix until a smooth dough forms. Cover with a clean, wet cloth and let the dough rest for 20 minutes.
2. For the filling, mix the milk, butter and flour, then stir until there are no lumps.
3. Over low heat, pour in the milk mixture into a pan and cook until it thickens. Stir in the corn kernels, nutmeg, and salt. Mix well and let cool.
4. Roll out the dough to about 0.2cm thick, and cut into circles of 8cm in diameter with a cookie cutter.
5. Spoon the filling in the middle of the circles, fold into semicircles, and seal the edges firmly with a fork.
6. In a pan, heat the oil and fry the empanadas until puffy and golden brown.