Baked Corn Empanaditas

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • Dough:
  • 4 cups finely ground deep yellow masa harina
  • 2 3/4 cups cold water
  • 1 teaspoon salt
  • Stuffing:
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large tomato, peeled, seeded and finely diced
  • 1/2 pound potatoes, cooked and cut into 1/4inch dice
  • 2 cups fresh corn kernels (about 5 ears)
  • 1/2 bunch chopped Italian parsley
  • 1/2 cup grated Anejo cheese
  • Glaze:
  • 1 egg white
  • 2 tablespoons water
  • 1/2 teaspoon coarse salt
Directions
  • Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use.

  • Heat the oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin, salt and pepper and saute 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool.

  • Divide the dough into 24 golfball size pieces, moistening your hands with water to prevent sticking if necessary. Flatten balls to 3 inch disks. Place a heaping teaspoon of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the halfmoons are formed. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for about 2530 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm.


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