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Name: Empanada filling - Humitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Latin
Ingredients: 1.5 pound Frozen corn; 1 ounce Unsalted butter; 4 ounce Onion small dice; 1 ounce Red bell pepper small dice; 2 tablespoon All purpose flour; 1/2 cup whole milk; 1 tablespoon Kosher Salt; 1/2 tablespoon Paprika; 1/2 teaspoon Cayenne; 2 ounce mozzarella grated; Kosher Salt; Empanada shells; 1 each Egg yolk lightly beaten with 1 Tbsp water

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INGREDIENTS

1.5 pound Frozen corn
1 ounce Unsalted butter
4 ounce Onion ; small dice
1 ounce Red bell pepper ; small dice
2 tablespoon All purpose flour
1/2 cup whole milk
1 tablespoon Kosher Salt
1/2 tablespoon Paprika
1/2 teaspoon Cayenne
2 ounce mozzarella ; grated
Kosher Salt
Empanada shells
1 each Egg yolk ; lightly beaten with 1 Tbsp water

Servings

INSTRUCTIONS

Place 8 ounces of corn in bowl of food processor, fitted with chopping blade. Process until finely ground.

In a large saucepan, saute onion and red bell pepper in butter over medium heat, until translucent and soft. Add flour. Combine well.

Add grated and kernel corn, salt, paprika and cayenne. Mix well. Continue to cook until heated up.

Mix in milk. Bring to a boil, stirring frequently. Continue to cook until consistency of thick paste.

Remove from heat. Stir in mozzarella. Season generously with salt. Let cool to room temperature, then refrigerate, preferably overnight.

Preheat oven to 425 degrees F (400 degrees F convection).

Using pre-prepared shells, form empanadas. Brush with egg wash. Place on parchment paper-lined baking sheet. Bake for 20 - 25 minutes, until golden brown. Serve warm or at room temperature.

NOTES

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Empanada filling - Humitas

1.5 pound Frozen corn
1 ounce Unsalted butter
4 ounce Onion small dice
1 ounce Red bell pepper small dice
2 tablespoon All purpose flour
1/2 cup whole milk
1 tablespoon Kosher Salt
1/2 tablespoon Paprika
1/2 teaspoon Cayenne
2 ounce mozzarella grated
 Kosher Salt
 Empanada shells
1 each Egg yolk lightly beaten with 1 Tbsp water

Place 8 ounces of corn in bowl of food processor, fitted with chopping blade. Process until finely ground.

In a large saucepan, saute onion and red bell pepper in butter over medium heat, until translucent and soft. Add flour. Combine well.

Add grated and kernel corn, salt, paprika and cayenne. Mix well. Continue to cook until heated up.

Mix in milk. Bring to a boil, stirring frequently. Continue to cook until consistency of thick paste.

Remove from heat. Stir in mozzarella. Season generously with salt. Let cool to room temperature, then refrigerate, preferably overnight.

Preheat oven to 425 degrees F (400 degrees F convection).

Using pre-prepared shells, form empanadas. Brush with egg wash. Place on parchment paper-lined baking sheet. Bake for 20 - 25 minutes, until golden brown. Serve warm or at room temperature.

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 12 Servings

Calories: 448
Calories from Fat: 430 (96%)

Amt Per Serving		% DV

	Total Fat 47.8g	64 %
	Saturated Fat 30g	150 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 1.9g
Cholesterol 143.9mg		44 %
Sodium 355.2mg		12 %
Potassium 68.4mg		2 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 3.7g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 448

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