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sweetcorn empanadas on wooden board

Humita empanadas

Mandy Mazliah
These corn empanadas are based upon little crescent-shaped pastries from Argentina. Usually known as humita, the corn filling is creamy and delicious.
5 from 7 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Snack
Cuisine Argentine
Servings 24
Calories 120 kcal

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

  1. This recipe makes 24 empanadas. If you don't want to make so many you can halve the quantities.
  2. 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.
  3. Nutritional information is approximate and is intended as a guide only. 

Nutrition

Calories: 120kcalCarbohydrates: 22gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 193mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 107IUVitamin C: 3mgCalcium: 8mgIron: 1mg
Keyword corn empanadas
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