Recipe courtesy of Fat Tummy
Recipe courtesy of Fat Tummy
Episode:
From Sandwiches to Stroganoff
Humita Empanadas
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- Level: Advanced
- Total: 5 hr (includes cooling and chilling times)
- Active: 1 hr 30 min
- Yield: 75 empanadas
- Level: Advanced
- Total: 5 hr (includes cooling and chilling times)
- Active: 1 hr 30 min
- Yield: 75 empanadas
Ingredients
Empanada Dough:
Filling:
Directions
- For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours.
- For the filling: Heat the oil in a large skillet and sauté onions and peppers. Add salt, black pepper, basil, garlic powder, and oregano. Let cool.
- In a large bowl, combine corn, onion mixture (sofrito), mozzarella, Parmesan and parsley and mix.
- To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it?s not necessary; fill empanada with the vegetable mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
- Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
