Corn Empanadas Food

CHICKEN AND CORN EMPANADAS

Steps:

• Heat oven to 375°F.
• In a large bowl, combine the chicken, corn, raisins, cilantro, onion, cheese, salt, and pepper.
• With a biscuit cutter, cut an equal number of circles from each pie crust. (I made mine as rounds from a 2-inch biscuit cutter ~ I topped each circle with another circle! If your biscuit cutter is large enough, you may be able to fill, then fold over the dough before crimping.).
• Spoon some of the chicken mixture onto half your dough circles, leaving a border. Brush the edges with water, fold in half, or top with another circle, and press with a fork to seal. Poke a couple of holes (or a slit) in the top crust to let out steam!
• Transfer to a baking sheet lined with parchment paper, and bake until golden, about 20 minutes.
• Makes eight 4-inch empanadas~ serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.

POPCORN MASA FOR EMPANADAS

Steps:

• To prepare popcorn kernels with a pressure cooker, combine kernels and 2 quarts water in the cooker. Cook at high pressure for 45 minutes. Remove from heat and allow the corn to cool naturally. Proceed to Step 4.
• To prepare popcorn kernels on the stovetop, place kernels in a large bowl and cover with 2 quarts of water. Cover and set aside overnight.
• The next day, transfer popcorn and water to a large saucepan. Bring to a boil over high heat, reduce to a simmer, then cover and cook until the popcorn is tender and kernels are starting to blow out (the tops should crack open and split), about 2 hours, adding more water as necessary to ensure that the popcorn is constantly submerged.
• To prepare masa in a grain mill, drain corn thoroughly and transfer to the hopper of a grain mill adjusted to the finest milling size. Mill popcorn onto a wooden cutting board. Sprinkle with 2 tablespoons water and 1 teaspoon salt, and fold and press to incorporate. Skip to Step 6.
• To prepare masa in a food processor, drain corn thoroughly and transfer to the bowl of a food processor. Add 2 tablespoons water and 1 teaspoon salt. Process until a coarse masa is formed, 1 to 2 minutes, scraping down the sides of the food processor as necessary. Transfer the masa to a wooden cutting board. Fold and press to incorporate.
• Continue kneading the masa by pressing it against the board with the heel of your hand until it forms a moist, easily workable dough. To test, take a small ball in your hand and press it flat. If the dough cracks when you press it, add more water 1 tablespoon at a time until it is smoother and workable. (Small cracks around the edges are OK.)
• Using a clean, damp kitchen towel or plastic wrap, cover masa and set aside to rest for at least 15 minutes before using. Masa can be made several days in advance and stored in the fridge in a zip-top bag. Bring to room temperature before using.
• For empanada assembly and cooking instructions, proceed to Step 6 of this Colombian Beef and Potato Empanadas recipe.

ARGENTINEAN CORN EMPANADAS

Steps:

• Preheat oven to 375 degrees F.
• Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
• On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
• Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
• In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
• Let cool and serve.

EMPANADAS WITH CORN DOUGH

Steps:

• Prepare the dough in a bowl, mixing the masa harina, salt, and warm water to form a ball, knead dough until smooth. Divide the dough into 12 balls, and flatten and slightly cover with plastic wrap. Set aside.
• Place one ball of dough between two pieces of plastic and press using a tortilla press, a heavy skillet or a dish. I know, you have seen the tortilla press, but somehow I love to use my glass dishes for this step. So, do not be afraid, use whatever you have.
• Remove the top piece of plastic and spoon some of the stuffing onto the tortilla. Leaving enough room to seal the edges.
• Using the piece of plastic fold the dough over to make a half moon shape turn over. Pinch the edges, making sure they seal to avoid any leaking of the mixture while frying. Remove the empanada from the plastic set aside on a large plate or tray and cover with a plastic wrap. Keep working with the rest of the dough making the empanadas.
• Heat the oil in a skillet over high heat. It's frying time!
• Deep fry the empanadas one or two at a time until golden brown.
• About 2 minutes on each side. Drain on paper towels. Serve hot topped with lettuce and avocado. Eat them adding some salsa. After that, take a long walk.

CORN EMPANADAS

Steps:

• Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in a large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
• Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
• Make the filling: Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add onion and cook briskly, stirring, until softened and lightly browned, about 10 minutes. Add potatoes, corn, garlic, cumin and thyme. Season generously with salt and pepper and stir well. Add about 1 cup broth or water and simmer until potatoes are softened and liquid has evaporated, about 5 to 7 minutes.
• Transfer mixture to a large mixing bowl. Add roasted peppers, ham, ricotta and cayenne and stir well. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in Gruyère and scallions. Cool to room temperature, then cover and refrigerate until ready to use.
• Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
• Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
• Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

CORN AND BLACK BEAN EMPANADAS

Steps:

• Preheat your oven to 375°F. Shuck the corn and cut the kernels off the cob. Combine with the black beans and oregano.
• Roll out half of your pie dough into a 1/8-inch-thick rectangle. Cut into a 3×3″ grid, as shown in the photos above.*
• Spoon a heaping tablespoon of the corn filling onto the center of every other square. Add 1-2 teaspoons enchilada sauce and top with a sprinkling of cheese.
• Gently peel up an empty square and place it on top of one with the filling. Press the edges together with your fingers, then seal with the tines of a fork.
• Transfer to a silicone-lined or parchment-lined baking sheet and bake for 25-30 minutes, rotating the pan halfway through. They should be nice and golden. Remove from the oven and serve piping hot, topped with more enchilada sauce and cheese.

COLOMBIAN EMPANADAS

Steps:

• Prepare the vegetables:.Heat 3 tablespoons of olive oil in a large stock pot. Add 3 minced cloves of garlic, chopped tomato, chopped green onions, chopped onion, chopped red bell pepper, chopped cilantro leaves, ½ teaspoon of ground cumin, 1 package Sazón Goya con azafran. Sautee over medium heat, stirring until onion is very soft (about 12-15 minutes). Season with salt and pepper to taste. When done remove all contents from pot and set aside in a separate bowl.
• Prepare steak and potatoes:.In the large stock pot (or can use a slow cooker) add 1 whole head of garlic (smashed), 1 whole onion peeled and cut in half, 1 whole tomato cut in half,(sounds weird but is necessary for the broth) 3 beef bouillon cubes, flank steak and cover with water. Bring to a boil, lower heat and simmer the steak until very tender (about an hour). Peel and quarter potatoes and add to the pot, adding more water if necessary to cover the potatoes. Simmer until potatoes are very tender (about 25 minutes). Remove pot from heat and let the meat and potatoes cool in the broth.
• Remove the meat from the broth and slice into 1" cubes, then put cut up steak into a food processor and pulse it until it looks like ground beef *DO NOT OVER PROCESS, YOU DO NOT WANT TO MAKE BABY FOOD OUT OF THE STEAK*.
• Remove potatoes from the broth and set aside in a separate bowl, strain the broth and reserve it.
• Add the potatoes, the meat and vegetables into the same bowl. Add a little of the beef broth to the mixture and mix well, mashing the potatoes in the process.
• Prepare the dough:.Place 3 cups yellow masarepa (pre-cooked cornmeal) into a large bowl, add 2 teaspoons of sugar and salt and pepper to taste, incorporate the dry ingredients well before adding the liquid.
• Combine 1 cup of reserved broth, 2 ¼ cups of hot water and 1 tablespoon of softened butter.
• Slowly add the cornmeal to the water and stir with a big spoon. When all of the corn meal has been added, work the dough with your hands until it becomes soft. Let rest for 20 minutes.
• Making the empanadas:.To make the empanadas, put a small ball of dough (about the size of a golf ball) in the center of a tortilla press covered with plastic and press to flatten it. You can also put the small ball of dough between two pieces of plastic and flatten it with a small saucepan.
• Add a tablespoon or so of the filling. Fold the circle of dough in half to form a half moon.
• Cut off the edge of the half moon with a cup or drinking glass. This will shape your empanada and seal it at the same time. Another way to make them is pressing the edge with your fingers and folding the extra dough inwards, this will prevent the filling from coming out during frying.
• you can fry them in a deep frier at 350ºF. You can also fry them on the stove at medium high temperature. Fry the empanadas for 5-7 minutes or until golden brown. Then put them on a paper towels to drain them.
• *Note: You can shape the empanadas a day ahead, and chill them until you are ready to fry. Once empanadas are cooked, keep them warm in a 200 degree oven until ready to serve.

CORN, CHEESE & CHILLI EMPANADAS

Steps:

• Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.
• Unroll the pastry sheet, roll a little thinner with a rolling pin, then use a 10cm circle cutter to cut out circles of pastry. (You should get 6 circles, then re-roll the trimmings for 2 more.) Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry, and seal by pinching the edge with your fingers, until you have 8 small pastyshaped empanadas. Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds. Cover and chill for at least 30 mins before baking.
• To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.

COLOMBIAN EMPANADAS

Steps:

• Boil the water, add salt, oil and paprika
• Add the corn meal and stir until well incorporated. About 3-5 minutes
• Let the dough cool down and knead it untill the dough is uniform.
• Season meat with salt and pepper. I like to add paprika and onion salt too.
• Grill it or pan sear it until it reaches a medium well temperature.
• peel and cut the potatoes in cubes and boil them with salt until tender.
• In a food processor, add the meat cut in strips, cilantro and red pepper if using. Grind them until the meat resembles ground beef.
• Mash the potatoes and mix with the ground beef. Let the filling cool down.
• Divide the dough in golf sized balls. Flatten them with a tortilla press or a round plate. Use a clean plastic bag or parchment paper to prevent the dough to sticking to your working surface
• If using an empanada mold, fill the dough with the meat and potatoes in the center and press to create a half moon shape.
• If you don't have an empanada mold, put the filling in one side of your dough and fold it in half. Press with a round bowl or cap to seal the filling in place.
• Heat up 3 cups of vegetable oil in a frying pan until they reach about 165 Farenheit
• Add the empanadas and fry for 2-3 minutes on each side until golden brown
• Remove from the heat and place on a paper towel

CORN EMPANADAS | CORN EMPANADAS RECIPE

Steps:

• In a deep mixing bowl, add makke ka aata / Maize flour. Add Maida or whole wheat flour.
• Add salt and carom seeds. Mix well.
• Add warm water gradually and knead a pliable dough.
• Let it rest for at least 30 min.
• Meanwhile, start preparing the stuffing.
• Place a cooking pan. Add 1 tbsp of oil.
• Add crushed garlic.
• Saute for a min ro so.
• Now add crushed tomato, and cook nicely.
• You can use readymade tomato pure. In that case, use 3-4 tbsp of tomato puree and saute it for a while only.
• When tomato gets cook completely, almost all the moisture has evaporated, add the boiled corn kernels, onion, and chopped potato.
• Saute for a min.
• Add all spices and cook for a min.
• Turn off the flame and add chopped coriander.
• Take it out in a bowl and keep it aside.
• After 30 min, take the dough out on a working surface and kneed well.
• Divide dough into 3 -4 equal parts.
• Take one part, flatten it, and sprinkle some aata.
• Roll it evenly into a big circle.
• With the help of a cookie cutter or circular disk of desire size, cut into the same size of circles.
• Place the spoonful of stuffing in the center of the circle.
• Apply water over all the edges.
• Fold it in a half-circle and seam all the edges. Press it with the fork.
• The same way prepare all empanadas.
• Heat oil in a Kadai for frying.
• Deep fry the empanadas in medium-hot oil until getting a nice golden color on the crust.
• Fry 2-3 at a time. Do not overcrowd.
• The same way fry all corn empanadas.
• Serve hot empanadas with dip/chutney/salsa of your choice.

BAKED CORN EMPANADITAS

Steps:

• Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use.
• Heat the oil in a large skillet over moderate heat. Add the onion and saute until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin, salt and pepper and saute 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool.
• Divide the dough into 24 golfball size pieces, moistening your hands with water to prevent sticking if necessary. Flatten balls to 3 inch disks. Place a heaping teaspoon of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the half moons are formed. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for about 2530 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm.