Recipe courtesy of Fat Tummy

Humita Empanadas

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  • Level: Advanced
  • Total: 5 hr (includes cooling and chilling times)
  • Active: 1 hr 30 min
  • Yield: 75 empanadas
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Empanada Dough:

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


  1. For the empanada dough: Mix all empanada ingredients in a mixer. Let the dough rest in the refrigerator for at least 3 hours.
  2. 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.
  3. In a large bowl, combine corn, onion mixture (sofrito), mozzarella, Parmesan and parsley and mix.
  4. 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.
  5. 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.
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