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Creamy Corn Empanadas

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PREP TIME
15 min
COOKING TIME
23 min
TOTAL TIME
38 min
SERVINGS
12 servings
Snack Argentine
Creamy Corn Empanadas
Ingredients
  • 12 empanada pastry rounds
  • 5 tablespoons butter, divided
  • 3 green onions, minced
  • 1 (14 ounce) can sweet corn, drained
  • salt and ground black pepper to taste
  • 1 pinch ground nutmeg
  • 6 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 6 tablespoons grated Parmesan cheese, divided
Instructions
1
Preheat the oven to its highest temperature setting, which is 400 degrees F (or 200 degrees C).
2
Next, take a muffin tin with 12 cups and give it a light coating of butter or cooking spray to prevent the pastry from sticking.
3
Place a round piece of pastry into each muffin cup, covering the entire surface.
4
To make the filling, melt 2 tablespoons of butter in a medium-sized skillet over a moderate heat source.
5
Add the chopped green onions to the skillet and stir them constantly until they become tender, which should take around 3 to 5 minutes.
6
Add the frozen corn kernels, salt, pepper, and a pinch of nutmeg to the skillet.
7
Continue stirring until the corn is heated through, about 2 minutes.
8
Turn off the heat source for the skillet and move on to preparing the sauce.
9
Melt 3 tablespoons of butter in a medium-sized saucepan over the same moderate heat source.
10
Add a tablespoon or two of flour to the saucepan and stir it constantly until it forms a smooth paste, about 1 minute.
11
Slowly pour in milk while continuously stirring the mixture with a spoon until it thickens and starts to bubble, about 2 to 3 minutes.
12
Add half of the grated Parmesan cheese and stir until it's fully incorporated into the sauce.
13
Remove the saucepan from heat source.
14
Mix the prepared sauce with the corn mixture by stirring them together until well combined.
15
Fill each pastry cup with the corn mixture and top it off with the remaining Parmesan cheese.
16
Place the filled pastry cups in the preheated oven and bake until they turn golden brown, about 15 minutes.