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.
Ingredients
- empanada pastry rounds: 12 piece
- butter: 5 Tbsp (divided)
- green onions: 3 piece (minced)
- sweet corn: 1 can (14 ounce can, drained)
- salt and ground black pepper: (to taste)
- pinch ground nutmeg: 1 piece
- all-purpose flour: 6 Tbsp
- ½ cups whole milk: 1 piece
- Parmesan cheese: 6 Tbsp (divided, grated)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
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Line the muffin cups with the 12 pastry rounds.
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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.
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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.
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Fill pastry with corn mixture and top each with remaining Parmesan cheese.
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Bake in the preheated oven until golden, about 15 minutes.
