Mexican Food Recipes
Cheese and Corn Mexican Empanada Recipes
Mexican empanada recipes are popular everywhere but they do vary from place to place, both in terms of the dough and the fillings. If you like authentic Mexican recipes, you might like to make this empanada recipe. The empanadas are medium sized and round, making them ideal for a satisfying lunch. You can also get mini empanadas, which are usually in a half moon shape, but if you like, the sound of a big, flavorful empanada, this recipe will not disappoint you.
The empanada dough recipe is a simple combination of flour, butter, water and salt and you will not have any problems making it. The filling is delicious and contains cream, cheese, and even sugar. The sugar brings out the sweetness of the corn. The poblano chili gives the recipe a kick, which is typical of Mexican empanada recipes, and the scallions give bite and flavor also.
You can serve these delicious Mexican empanadas piping hot from the oven or chilled and their Mexican cheese and corn filling is ideal for vegetarians or to make a change from meat empanadas. The creamy, cheesy filling is so good and kids will love these just as much as the adults.
Spicy Corn and Cheese Empanadas
Ingredients -
For the Dough:
2 cups all purpose flour
¼ lb butter, cut into small cubes, plus 2 tablespoons extra
1/3 cup cold water
1 teaspoon salt
For the Filling:
1 tablespoon oil
1 tablespoon butter
1 tablespoons sugar
6 ears corn, off the cob
1 onion, finely chopped
1 poblano pepper, halved, seeded and finely chopped
2 tablespoons heavy cream
4 oz Mexican cheese, shredded
1 bunch scallions, thinly sliced
1 tablespoon chopped parsley
Salt and pepper to taste
Preparation:
Combine the flour, butter, and salt in a food processor, mix for 30 seconds then add the water. Pulse until it forms a dough and let it rest.
Melt the butter with the oil in a sauté pan over a medium heat. Add the onion and cook for 4 minutes then add the corn. Cook, stirring, for 3 or 4 minutes, then turn the heat down and add the salt, sugar, pepper, and cream.
Cook for 3 minutes. Add the scallions, cheese, and parsley. Stir until everything is well combined.
Remove from the heat and allow it to cool.
Preheat the oven to 400 degrees F.
Roll out the dough on a lightly floured surface, making 1/8 thick circles with a 4-inch diameter cookie cutter.
You will get eight circles. Divide the filling between 4 of the circles and top with other 4 circles. Press the edges firmly together with a moist fork and bake for 10 minutes or until golden.
(Makes 4)
Photo Description:
There is no hint from the flaky golden brown exterior what is inside these mouthwatering empanadas so you can let people know or let it be a surprise. The photo shows what Mexican empanada recipes look like if you make them round and crimp the outer edge but of course, you can make these any shape or size you want. Bigger ones will take a little longer to cook but feel free to experiment. These corn and cheese empanadas are easy to make and the sweet, creamy filling makes a change from most chicken or beef empanada recipes. You might like to make a variety of different empanadas but if you are a fan of rich, sweet, and creamy pastries, you will enjoy these.
