Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 teaspoon smoked paprika
- Kosher or fine sea salt and freshly ground pepper (preferably white)
- 2 cups frozen corn, defrosted
- 1 heaping tablespoon chopped flat-leaf parsley
- 8 (6-inch) store-bought empanada wrappers, preferably red (seasoned)
- Vegetable or canola oil
Directions
Make the filling: Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan. Add the paprika and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers.
To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape. Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork.
Fry the Empanadas: (empanadas may also be baked; see Note below): Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides. Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F. Carefully slip as many of the empanadas into the oil as will fit without crowding. Cook until the dough is lightly browned, about 3 minutes. Carefully flip and repeat. Drain briefly on paper towels before serving. Repeat with remaining empanadas.
Note: To bake empanadas, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, or use a nonstick baking sheet. Bake until the empanadas are light golden brown, about 25 minutes. Cool a few minutes before serving.
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By beautybymelissa...
Lakeland, FL
on August 25, 2011
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Great recipe especially for entertaining. I of course make traditional empanadas with meat, but when having alot of people I would do it with seasoned cheese. This is soo much better. To Annette: try the freezer section and look for the ethnic section. They are called cubanitas. There are a few brands but Goya makes them too and they are the most popular. Most stores wont have the red ones so buy the achiote seeds (I like badai from the grocery store in the ethnic spice section. I put them in a little pot with oil and heat for about 5 minutes on medium high and the oil will be colored and flavored. I then fry my empanadas in this oil. Or, you could sprinke a packet of Sazon Con Achiote (also from the ethnic spice section in grocery store on top of the dough and then fry. I dont put as much oil in the pan as Daisy. I put enough to cover bottom half and then flip.
By annette.toro_36...
Poulsbo, WA
on February 04, 2010
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Hi Daisy,
We love your shows and was glad to see you on the Food Network.
I have been searching for a recipe for the dough, all I've found is dough that has shortening in it like a pie crust. Since we will be frying them is there a dough that doesn't need shortening? Actually, my mother in-law (deceased who is from Hawaii but of Puerto Rican desent made panadejah's (spellling? fried pie's filled with meat she would make her pastelle's with. Yum. I could never get her to reveal her dough. I know she had used baking powder in the mix and the end product was a thin crispy dough. HELP! I live in Poulsbo, WA and cannot find premade empanada dough rounds in any markets.
I haven't tried these yet because I need the dough. But, I know they are 5 star just by reading the recipe! =
By fleurdelis00_12...
Tampa, 48
on November 23, 2009
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I made these for a brunch this past weekend and they were delicious! The creamy corn was the perfect subsistency to go into the empanada..not too liquidy, just thick and creamy. My family gobbled them up!
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