Humita (Corn) Empanadas
INGREDIENTS
  • Cooking Time: 20 minutes
  • Servings: 4
  • Preparation Time: 25 minutes
  • 2 Tablespoons butter
  • 1/4 cup flour
  • 1 cup milk
  • 6 cups frozen corn
  • 3 Tablespoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 15-20 tapas (empanada shells)
DIRECTIONS
  1. Heat the butter in a large saucepan over medium heat.
  2. Add the flour and cook until smooth and bubbly, about 2 minutes.
  3. Slowly add the milk while whisking constantly, paying close attention to the sides of the saucepan.
  4. Add the corn and spices to the saucepan and warm throughout. Cool again before filing the tapas for the best looking results.
  5. Heat the oven to 400° F and spread parchment paper along a baking sheet. Spoon the filling into the tapas and seal the corners. Bake for 20 minutes or until golden brown.
RECIPE BACKSTORY
An Argentinian-inspired recipe and the second of my collection.