Recipe: Tasty Humita/Corn Empanada Filling

Humita/Corn Empanada Filling. These corn empanadas are based upon little crescent-shaped pastries from Argentina. Usually known as humita, the corn filling is creamy and delicious. Empanadas are little crescent-shaped pastries from Argentina.

Creamy corn empanadas are an Argentinean classic. These can be made open like a tart or closed like a pasty - the choice is yours! I tried an Empanada de Humita (Corn Empanada)….and boy, was I hooked. You can cook Humita/Corn Empanada Filling using 21 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Humita/Corn Empanada Filling

1. You need of Turnover dough for Empanadas (see recipe here in Rosanas Ideas).
2. It's of The filling:.
3. You need of Ingredients:.
4. Prepare 3 tablespoons of butter.
5. It's 2 tablespoons of oil.
6. It's 24 oz of fresh corn or frozen corn.
7. It's 3 of sweet onions finely chopped.
8. Prepare 4 of garlic cloves finely chopped.
9. It's 1/2 tablespoon of white pepper.
10. You need 1 of vegetable bouillon.
11. It's of Salt (to taste).
12. Prepare 100 grams of Parmesan cheese.
13. You need 1 cup of corn starch.
14. You need of White Sauce/Bechamel:.
15. You need 750 ml of milk.
16. It's of Ingredients:.
17. Prepare 1 stick of butter / butter (4 oz.).
18. Prepare 1 cup of cold milk.
19. Prepare 1/2 tablespoon of salt.
20. Prepare 1/4 teaspoon of white pepper.
21. Prepare 1/8 teaspoon of nutmeg (optional).

Unfortunately most empanadas aren't vegan, as they have either butter or lard in the dough and/or are stuffed with cheese. That's why I decided to create my own vegan version - these taste so similar, I can hardly believe it! Empanadas are endlessly variable depending on region, season and how you're grandmother may have made these delightful filled pastries. While traveling through Argentina, I sampled my favorite iteration of them all, "Empanadas Humitas" which translates to "Empanada with Corn".

Humita/Corn Empanada Filling instructions

1. Ingredients for the Filling:.
2. Preparation:.
3. Preheat a pan over medium heat, add butter and oil.
4. Add the onion, garlic, sauté until translucent.
5. Add pepper, vegetable bouillon, mix.
6. Add the corn, mix.
7. Cover and cook for 3-5 minutes (frozen) or 5-10 minutes fresh Taste to adjust the salt (reserve).
8. White Sauce/Bechamel Ingredients:.
9. Preparation:.
10. Place the cold milk in a bowl, add the corn starch, mix (reserve).
11. In a microwave safe container heat the liter of milk for 3 1/2 minutes.
12. In a non-stick frying pan melt the butter at low temperature.
13. Raise the temperature to medium / high, add the preheated milk.
14. Add the reserved mixture, salt and nutmeg.
15. Stir continuously with wooden spoon until it takes a thick consistency (reserve).
16. To finish the recipe:.
17. Combine the filling with the White sauce / Bechamel.
18. Add the parmesan cheese, mix (reserve).

Vegan corn-filled empanadas from Latin vegan chef Terry Hope Romero's book Viva Vegan. Empanadas are a real treat stuffed with a creamy corn filling, a favorite filling in Argentina and Chile. Humitas is the name for a whole family of baked or steamed foods made with pureed fresh corn that. Empanada filling - Humitas recipe: Try this Empanada filling - Humitas recipe, or contribute your own. In a large saucepan, saute onion and red bell pepper in butter over.