Corn and Cheese Empanadas (Empanadas de Humita)
Golden baked empanadas filled with sweet corn, creamy cheese and a hint of onion, perfect for a comforting Argentine snack or light meal.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Mix flour, salt, butter, olive oil and warm water until a smooth dough forms; knead 5 minutes, then wrap and rest 15 minutes.
-
Step 2 of 5
Sauté the onion in butter over medium heat until translucent, add corn and paprika, cooking 5 minutes until fragrant; stir in the cheeses, season, and cook until just melted, then cool.
-
Step 3 of 5
Roll the rested dough on a lightly floured surface to 3 mm thickness and cut circles about 10 cm (4 in) in diameter.
-
Step 4 of 5
Place a spoonful of filling in the centre of each circle, fold over, and press edges with a fork to seal; brush tops with beaten egg.
-
Step 5 of 5
Bake on a parchment‑lined tray at 200°C / 400°F (180°C fan) for 20‑22 minutes, until golden and crisp.
Notes from the kitchen
If fresh corn is unavailable, use high‑quality frozen kernels; for a dairy‑free version swap mozzarella and ricotta with a blend of tofu and nutritional yeast.
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