Name: Humita Empanadas
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT5H0M0.000S
Yield: 75 empanadas
Ingredients: 2 1/2 kilograms (5.51 pounds) all-purpose flour; 5 large eggs; 2 ounces salt; 1/2 cup milk; 1 1/2 cups water; 8 ounces (2 sticks) unsalted butter; 1/2 cup canola oil; 2 pounds onions; 18 ounces red bell peppers, chopped in food processor; 18 ounces green bell peppers, chopped in food processor; 1 ounce salt; 1 ounce freshly ground black pepper; 1 ounce dried basil; 1 ounce garlic powder; 1 ounce dried oregano; 5 pounds sweet corn; 11 pounds low-fat mozzarella cheese; 1 pound Parmesan cheese; 2/3 ounce dried parsley; Large eggs, whisked with 1 tablespoon water per egg, for the egg wash

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Fat Tummy Empanadas, San Antonio, TX

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Humita Empanadas

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