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. 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.

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)

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