Creamy Corn Empanadas
Ingredients:
For the empanada crust:
- 700g all-purpose flour
- 100g unsalted butter
- 1 egg
- 1 tsp salt
- 60ml water
Ingredients:
For the filling:
- 2 tsp butter
- 3 tsp all-purpose flour
- 240ml milk
- 1/2 tsp salt
- Pinch of ground nutmeg
- 1 can corn kernels
Ingredients:
Seasoning
- 2 tsp butter
- 3 tsp all-purpose flour
Directions:
- In a large bowl, mix the butter into the flour with your hands. Then, add the salt, water, egg, and mix until a smooth dough forms. Cover with a clean, wet cloth and let the dough rest for 20 minutes.
- For the filling, mix the milk, butter and flour, then stir until there are no lumps.
- Over low heat, pour in the milk mixture into a pan and cook until it thickens. Stir in the corn kernels, nutmeg, and salt. Mix well and let cool.
- Roll out the dough to about 0.2cm thick, and cut into circles of 8cm in diameter with a cookie cutter.
- Spoon the filling in the middle of the circles, fold into semicircles, and seal the edges firmly with a fork.
- In a pan, heat the oil and fry the empanadas until puffy and golden brown.
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