These vegetarian empanadas are full of sweet corn along with a creamy cheese sauce. If you like something heartier, then add bbq chicken or pork towards the filling.
Ingredients
1 small onion, chopped
1 red bell pepper, chopped
1 tablespoon butter
1 tablespoon essential olive oil
1 16-ounce bag frozen corn, or about 4 cups fresh corn kernels
1/4 cup chopped cilantro
1 tablespoon water
Pepper and salt to taste
For that cheese sauce:
3 tablespoons butter
10 tablespoons flour
1 cup milk
1/2 cup cream
1/2 teaspoon cumin
1 cup grated cheddar cheese
two tablespoons grated Mozzarella dairy product
Pepper and salt to taste
1 recipe empanada dough
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Preparation
Inside a heavy skillet over medium heat, saut the onion and red pepper within the essential olive oil and butter until soft and aromatic (5-8 minutes).
Add some corn and and also the water and prepare, stirring, for five minutes more. Stir within the cilantro and prepare for 1-2 more minutes.
Remove from heat, season with pepper and salt to taste. Put aside to awesome.
Prepare cheese sauce: Melt the butter inside a medium saucepan. Whisk within the flour over medium heat, stirring for just two-3 minutes. Whisk within the milk and cream, stirring continuously, until mixture thickens and comes simply to a boil.
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Stir within the cheeses and cumin, and season to taste with pepper and salt. Remove from heat.
Stir vegetable mixture into cheese mixture and let awesome (or chill in refrigerator for any couple of minutes).
Separate empanada dough into basketball size pieces, and roll each one of these right into a smooth ball. Let rest a few minutes.
Preheat oven to 425 levels.
On the floured surface, roll each ball of dough right into a circle about 6 inches across.
Spoon 2-3 tablespoons filling in the center of the circle. Brush the perimeters from the dough across the bottom 1 / 2 of the circle gently with water.
Fold the very best 1 / 2 of the circle of dough within the filling to create a semicircle, and press edges together firmly to close.
Brush the pressed edge with some water, and fold the advantage over itself, pinching and crimping along the way to create a braid-like effect. (See Techniques for Beautiful Empanadas ). Place empanadas on the baking sheet.
Mix egg yolk with water and brush mixture gently over entire the surface of each empanada.
Bake for 15-20 minutes, until golden brown and slightly puffed.
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