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humita corn empanadas by Sneaky Veg

Humita empanadas

These corn empanadas are based upon little crescent-shaped pastries from Argentina. Usually known as humita, the corn filling is creamy and delicious.

Course Snack
Cuisine Argentine
Keyword corn empanadas
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 24
Author Mandy Mazliah

Ingredients

  • 700 g shortcrust pastry shop bought or homemade
  • 1 x 400g tin of 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 tbsp butter substitute for oil if dairy free
  • 1 small tomato chopped
  • 2 tbsp plain flour
  • Salt and pepper to taste
  • 1 tsp paprika
  • pinch of nutmeg
  • 1 egg beaten or dairy free milk if vegan

Instructions

  1. Make the pastry first if you're making your own so it can chill while you make the humita filling.
  2. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Lightly grease a baking tray. 

For the filling

  1. Gently fry the onion in the butter or oil until soft. Stir through the tomato. 

  2. 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

  1. 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!
  2. 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.

  3. 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.

  4. Serve hot. Traditionally these are eaten alone but I like to have them with chimichurri sauce and lots of green salad.