Corn Empandas
In Argentina, we find "Empanadas Humitas" which translates to "Empanada with Corn". The filling is based on a traditional dish from the north called humita. Made of ground or shredded corn with a bit of milk, whole corn kernels, and sometimes onions or even bell pepper. There are also "Empanada de Choclo," which usually has whole sweet corn kernels in a white sauce.
Sweet Corn and Bacon Empanadas
from Cuisine at Home, Issue No. 77, October 2009 - Faith's changes in square brackets [ ]
These empanadas can be made a day in advance - or frozen up to 1 week. Thaw them for 15 minutes, then brush the empanadas with egg wash before they go into the oven.
FG: Brian and I made these and they were quite good. I thought the heat from the Poblanos we used could be toned down a bit by adding some cream cheese or goat cheese, which would also make them creamier. I would also increase the amount of bacon used. If you deep-fry these, add the smoked paprika to the filling mixture or sprinkle it on the inside of the empanada before filling and shaping. The filling had heat, but seemed to lack a depth of flavor because I did not sprinkle the paprika on them before frying; I wanted to be able to reuse the oil. Or the smoked paprika could be sprinkled on after they are taken out of the deep fryer.
For the Filling:
2 Anaheim chile peppers (can substitute New Mexico green or Poblano chiles - See Types of Fresh Chilis)
3 strips bacon, diced [we use about 5 strips]
2 cups fresh or frozen sweet corn kernals
1 1/2 cups shredded white Cheddar cheese (4.5 oz.)
1/2 cup diced scallions
[4 oz. cream cheese]
[1 tsp. smoked paprika]
[1/2 can black beans]
For the Empanadas:
1 pkg. purchased pie dough (15 oz., 2 sheets), or make your own Empanada Dough
1 egg yolk
1 Tbsp. water
Smoked paprika (for garnish)
Roast chile peppers over a gas burner or in a hot oven until they're blackened and blistered. In a bowl covered with plastic wrap, steam chiles for 15 minutes. Peel chiles; discard skin. Slit chiles lengthwise, scrape out and discard seeds, remove stem, and dice chiles; set aside. You should have about 1/2 cup diced chiles.
Fry bacon in a sauté pan over medium-high heat until crisp. Using a slotted spoon, remove bacon to a paper-towel-lined plate.
Pour off all but 1 Tbsp. fat from pan; add corn; sauté over medium-high heat until edges of corn begin to brown, about 8 minutes. Stir in bacon, chiles, Cheddar, and scallions. Chill filling thoroughly.
Preheat oven to 400°. Line a baking sheet with parchment paper.
Unroll 1 sheet of pie dough onto a work surface, lightly floured if necessary. Using a 3 1/2-inch biscuit cutter, cut circles from dough; repeat with remaining dough, rerolling scraps once. Arrange dough rounds on the prepared baking sheet.
Place 1 Tbsp. filling in the center of each round. Fold rounds in half, pinch to seal, then crimp edges with a fork. (Freeze, if desired.)
Blend egg yolk with water; brush on empanadas. Sprinkle empanadas with smoked paprika; then bake until golden, 15 - 18 minutes.
Note: you can also deep-fry these in corn or other vegetable oil.
Makes 16 3 1/2" empanadas
Corn Empandas
from David Tanis, http://www.nytimes.com/
FOR THE DOUGH
4 ounces lard or butter, plus more for brushing tops
1 ½ teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
FOR THE FILLING
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
½ pound potatoes, peeled and diced
2 cups fresh corn kernels
2 garlic cloves, mashed to a paste
1 teaspoon cumin seeds, toasted and ground
2 teaspoons chopped thyme
Salt and pepper
Chicken broth as necessary, or use water
2 red bell peppers, roasted till blackened, then peeled and diced
1 cup diced cooked ham or Canadian bacon, optional
½ cup ricotta
Large pinch cayenne
2 ounces grated Gruyère cheese
½ cup chopped scallions, white and green parts
Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in a large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
Make the filling: Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add onion and cook briskly, stirring, until softened and lightly browned, about 10 minutes. Add potatoes, corn, garlic, cumin and thyme. Season generously with salt and pepper and stir well. Add about 1 cup broth or water and simmer until potatoes are softened and liquid has evaporated, about 5 to 7 minutes.
Transfer mixture to a large mixing bowl. Add roasted peppers, ham, ricotta and cayenne and stir well. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in Gruyère and scallions. Cool to room temperature, then cover and refrigerate until ready to use.
Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
Tip: Dough and filling may each be prepared a day or two in advance. The empanadas may be assembled several hours ahead of time and refrigerated, uncovered. Bring to room temperature before baking.
