Empanada de Humita (Corn)
Beets are really good and super versatile. In this recipe we make salad with them.
Enhance your culinary talent with Nativo Spices.
Ingredients:
Corn 4 cups
Onion (Julienne) 1cup
Oli 2 tbsps.
Cream 1 cup
Dough:
Flour 2 lb.
Water 2 cups
Oil 1/2 cup
Method:
In a pot, cook the onion and the corn at medium heat.
Season the mix with Pampas Herbs and add the cream.
Reduce the cream and with a stick blender, process the mix.
The texture should be like a chunky puree.
Let it cool down in the cooler.
Make the dough by mixing all the ingredients in a bowl. Let the dough rest for 30 minutes.
Preheat the oven at 420*F
Roll the dough into a rectangle, about 3mm of thickness.
Cut circles with a diameter of 5 to 7 cm with a cutter or a cup.
Place the empanada filling in the middle of the circle, then close the circle and wrap the edges to seal the empanada.
Place the empanadas on a sheet pan and bake them for at 420*F for 15 to 20 minutes.
They can also be fried (pictured) at 380*F for 7 minutes or until golden brown.
¡SERVE AND ENJOY!
Immerse yourself in the essence of Argentina with Pampas Herbs, an herb blend that captures the spirit and flavor of the vast Pampas region. This delicate and fragrant blend enhances your dishes, making you feel as if you’re savoring the sweeping plains of Argentina with every bite.
Net Weight: 2 OZ
