400gtinned creamed cornor make your own by blitzing 400g corn in a food processor or blender
300gsweetcornfresh, frozen or tinned
2tablespoonsbuttersubstitute for oil if dairy free
Salt and pepperto taste
1eggbeaten or dairy free milk if vegan
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.
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.