Empanadas are little crescent-shaped pastries from Argentina. You can hardly walk down a street in Buenos Aires without passing an empanaderia. They make a great snack - or indeed dinner to share with friends. For this recipe I've recreated my favourite flavour - humita or corn empanadas.
Back in 2007, in what increasingly feels like another life (ie before we had kids) D and I spent a year travelling. For the first half of the year we lived in Buenos Aires studying Spanish and getting to know his extended family who live there. It was a brilliant six months, and I doubt we'll ever have an experience quite like it again.
Being a vegetarian in Argentina - the home of the steak - isn't always easy though! It's changed a lot in recent years and it's much easier, particularly in Buenos Aires, to get really good vegetarian food - if you know what to look for and where to look. When we first arrived however, I found it a bit of a struggle.
The many descendants of Italians living in the country have done a great job of making sure that pizza and pasta is widely available. In fact pretty much every restaurant had something I could eat on the menu. But there's only so much pizza and pasta that one can eat and it wasn't long before I was hunting out alternatives!
What are empanadas?
Empanadas were one of the vegetarian options that I found easy to come by in Buenos Aires.
They are small pastries, made in the shape of a crescent moon. Empanadas are available in lots of different flavours and every empanaderia has its specialism. Caprese - tomato, basil and mozzarella, and spinach and ricotta are widely available.
But it was when I discovered humita that I really fell in love with the empanada. Humita isn't available at every empanada shop - I don't know why because it's so delicious. Creamy sweetcorn, mixed with a slightly spicy sauce - what's not to love?!
Our family humita empanada recipe
The recipe that follows is based on one from my husband's aunt in Argentina, Chochi, so it's pretty authentic.
My online research has proved inconclusive as to whether the pastry used for empanadas is made with butter or beef drippings. I suspect that both can be used.
I opted to make a standard shortcrust pastry, rather than an enriched dough (and in fact now make these with vegan pastry - using dairy free spread - as well) - with fabulous results. The filling also tastes pretty awesome on its own!
Kid approved
And what did the Sneaky Veg kids think?
Well true to form they all had a different opinion: one devoured them, one half heartedly ate some of the sweetcorn and one wouldn't even look at them - let alone try them!
However, if your child likes sweetcorn you can't go far wrong with these.
If sweetcorn isn't liked then try blending the filling, or using two cans of creamed corn instead of the whole kernels.
Are empanadas good for kids?
Empanadas are the perfect size for children. They make a great snack or lunch box filler and are delicious enough for a meal alongside salad, vegetables and/or dips.
These corn empanadas can be given to children of all ages, even babies if you're following baby led weaning.
You might also like these pizza empanadas.
Check out my healthy lunchbox ideas and tips
More corn recipes for kids
- Sweetcorn and chickpea veggie burgers
- Indian-spiced sweetcorn fritters
- Vegan corn fritters
- Squash and sweetcorn chowder
If you like this you might like these quick potato curry puffs, these 20 healthy vegetarian lunchbox ideas for kids or these 35 vegetable recipes for children.
Here's how to make corn empanadas
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Please do not reproduce this recipe without permission.
Humita empanadas
Ingredients
- 700 g shortcrust pastry shop bought or homemade
- 400 g tinned creamed corn or make your own by blitzing 400g corn in a food processor or blender
- 300 g sweetcorn fresh, frozen or tinned
- 1 onion finely chopped
- 2 tablespoons butter substitute for oil if dairy free
- 1 small tomato chopped
- 2 tablespoons plain flour
- Salt and pepper to taste
- 1 teaspoon paprika
- pinch nutmeg optional
- 1 egg beaten or dairy free milk if vegan
Instructions
- Make the pastry first if you're making your own so it can chill while you make the humita filling.
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Lightly grease a baking tray.
For the filling
- Gently fry the onion in the butter or oil until soft. Stir through the tomato.
- Cook for a few more minutes, then add the sweetcorn, flour, paprika, nutmeg and salt and pepper to taste. Cook, stirring, over a medium heat for 5-10 minutes until the sauce has thickened. Set aside.
To make the empanadas
- Roll out your pastry on a lightly floured surface. Cut out discs using a saucer, or a large pastry cutter. Place a tablespoon of the humita mixture into the centre of the disc. You will probably think you need more but you really don't - the empanada will leak in the oven if you overfill it!
- Brush a little beaten egg, plant milk or water along the edges and the press together with your fingers to close the empanadas. Traditionally empanadas have a pattern, perhaps made with a fork, on the sealed edge to differentiate between different flavours.
- Place each empanada on a baking tray. Brush with the beaten egg or milk on both sides then bake for 30 minutes, turning halfway through the cooking time.
- Serve hot. Traditionally these are eaten alone but I like to have them with chimichurri sauce and lots of green salad.
Notes
- This recipe makes 24 empanadas. If you don't want to make so many you can halve the quantities.
- My corn empanadas are vegetarian but they can easily be vegan by replacing the beaten egg with plant milk. Be extra careful to press the edges together well if using plant milk.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Pin corn empanadas for later
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Kate Balcomb-Johns
These were so delicious Mandy. My almost 3 year old ate 2 in a row very quickly. I had to stop myself eating a third. Thanks so much. Have you tried other fillings?
Mandy Mazliah
Thanks so much Kate - so glad you all enjoyed them! I have eaten lots of other fillings but haven't made them at home yet - will add it to the list 🙂
Anna | Once Upon A Food Blog
These look gorgeous. I wish I had this recipe when I used to pack up lunchboxes for my children - I think they'd have disappeared in a flash!
Mandy Mazliah
I was amazed at how much my kids loved them - so good
Kellie Anderson
I did not know this about you! How exciting! I trust you are fluent? Anyway, your recipe is gorgeous and very very tempting, Mandy. I am off to Costa Rica soon and I think they have their own version of empanada. I wonder what kind of fillings they will have? Hopefully not steak! 😉
Mandy Mazliah
Ha! Not quite fluent, in fact definitely not anywhere near fluent now. When we had been there for six months our conversation was pretty good, written not so much. It's a bit ropey now though. Have a wonderful time in Costa Rica - would love to go there.
Rachel
Is there a way to make them in advance and store them and heat them later or bake them and reheat them? Would love ot make a big batch!
Mandy Mazliah
Hi Rachel, thanks for commenting. You could keep them in the fridge for a few days and reheat them. Alternatively you could make them and freeze them before baking (freeze on a tray covered in baking paper to stop them sticking together) then defrost and bake. I haven't tried this but I think it would work. You can also freeze the filling.
Corina Blum
I love little pastry snacks like this and the sound of that humita sweet corn filling is delicious. My kids are not big fans of pastry or sweetcorn so I'm not sure I'd be able to get everyone to eat them but I'd certainly enjoy them!
Mandy Mazliah
My daughter claims not to like sweetcorn but she devoured these before she realised what was in them!
Lucy Parissi
These empanadas look very tasty and I love your choice of filling.
Mandy Mazliah
Thanks Lucy - they're really tasty
Angela
These are so cute and I love the filling, it's a lovely bright colour. I have never tried making these before, but they look like something I would love.
Mandy Mazliah
Thanks Angela - they are surprisingly easy to make - I'm sure you'd enjoy them x
Julia Frey
These looks so delicious and so similar to pasties! I can imagine they could be filled anything and everything!
Mandy Mazliah
You're right! There are so many different types.
Kirsty Hijacked By Twins
I love empanadas. They used to be sold a lot in the Canarias when I lived there. These look and sound soooo good!!! Thank you for sharing with #CookBlogShare x
Mandy Mazliah
They're so yummy aren't they! Might make another batch this week x
Angela / Only Crumbs Remain
Ooh wow, the travelling around and living in Buenos Aires with your husband's family must have been amazing, though a nightmare as a vegetarian until you worked out what was what and where to go. These sound fabulous with their sweetcorn filling. Certainly will give this a try. #CookBlogShareAngela x
Mandy Mazliah
Thanks Angela, it really was an amazing year!
Laura
I can imagine the creamy sweetcorn matching the slight spiciest beautifully. I'm looking forward to trying them 🙂
Mandy Mazliah
Thanks Laura! Let me know what you think if you do make them x