Empanada de Humita (Corn)
Beets are really good and super versatile. In this recipe we make salad with them.
Enhance your culinary talent with Nativo Spices.
Ingredients:
Corn 4 cups
Onion (Julienne) 1cup
Oli 2 tbsps.
Cream 1 cup
Dough:
Flour 2 lb.
Water 2 cups
Oil 1/2 cup
Method:
In a pot, cook the onion and the corn at medium heat.
Season the mix with Pampas Herbs and add the cream.
Reduce the cream and with a stick blender, process the mix.
The texture should be like a chunky puree.
Let it cool down in the cooler.
Make the dough by mixing all the ingredients in a bowl. Let the dough rest for 30 minutes.
Preheat the oven at 420*F
Roll the dough into a rectangle, about 3mm of thickness.
Cut circles with a diameter of 5 to 7 cm with a cutter or a cup.
Place the empanada filling in the middle of the circle, then close the circle and wrap the edges to seal the empanada.
Place the empanadas on a sheet pan and bake them for at 420*F for 15 to 20 minutes.
They can also be fried (pictured) at 380*F for 7 minutes or until golden brown.
¡SERVE AND ENJOY!
