Recipe courtesy of Fat Tummy
Humita Empanadas
- Level: Advanced
- Yield: 75 empanadas
- Total: 5 hr (includes cooling and chilling times)
- Active: 1 hr 30 min
Ingredients
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
Filling:
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.