Side Pannel
Baked Corn Empanaditas
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 4 c Finely ground deep yellow
- -masa harina
- 2 3/4 c Cold water
- 1 ts Salt
Directions
STUFFING
3 tb Olive oil
1 md Onion; finely chopped
1 Clove garlic; minced
1 Jalapeno pepper; seeded and
-finely chopped
1 ts Ground cumin
1 ts Coarse salt
1/2 ts Freshly ground black pepper
1 lg Tomato; peeled, seeded and
-finely diced
1/2 lb Potatoes; cooked and cut
-into 1/4inch dice
2 c Fresh corn kernels; (about 5
-ears)
1/2 bn Chopped Italian parsley
1/2 c Grated Anejo cheese
GLAZE
1 Egg white
2 tb Water
1/2 ts Coarse salt
Combine the masa harina, water and salt in a large mixing bowl and stir
until smooth. The dough should be slightly sticky and form a ball when
pressed together. To test, flatten a small ball of dough between your
palms. If the edges crack, add water to the dough, a tablespoon at a time,
until a test piece does not crack. Cover with a damp towel until ready to
use.
Heat the oil in a large skillet over moderate heat. Add the onion and sautJ
until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin, salt and pepper
and sautJ 1 minute longer to release the aromas. Add the tomato, potatoes
and corn and cook, stirring occasionally, until the liquid from the
tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the
parsley and cheese and correct the seasoning. Set aside to cool.
Divide the dough into 24 golfball size pieces, moistening your hands with
water to prevent sticking if necessary. Flatten balls to 3 inch disks.
Place a heaping teaspoon of stuffing on the empanada and close by pressing
the edges together with your fingers. Shape into a half moon. Repeat until
all the halfmoons are formed. Preheat the oven to 375 degrees F. Line a
baking sheet with parchment paper and arrange the empanaditas on top. Brush
with the glaze and prick with a fork to make steam holes. Bake for about
2530 minutes, or until golden. Remove and transfer to a rack to cool
slightly. Serve warm.
3 tb Olive oil
1 md Onion; finely chopped
1 Clove garlic; minced
1 Jalapeno pepper; seeded and
-finely chopped
1 ts Ground cumin
1 ts Coarse salt
1/2 ts Freshly ground black pepper
1 lg Tomato; peeled, seeded and
-finely diced
1/2 lb Potatoes; cooked and cut
-into 1/4inch dice
2 c Fresh corn kernels; (about 5
-ears)
1/2 bn Chopped Italian parsley
1/2 c Grated Anejo cheese
GLAZE
1 Egg white
2 tb Water
1/2 ts Coarse salt
Combine the masa harina, water and salt in a large mixing bowl and stir
until smooth. The dough should be slightly sticky and form a ball when
pressed together. To test, flatten a small ball of dough between your
palms. If the edges crack, add water to the dough, a tablespoon at a time,
until a test piece does not crack. Cover with a damp towel until ready to
use.
Heat the oil in a large skillet over moderate heat. Add the onion and sautJ
until soft, 3 to 5 minutes. Ad the garlic, jalapeno, cumin, salt and pepper
and sautJ 1 minute longer to release the aromas. Add the tomato, potatoes
and corn and cook, stirring occasionally, until the liquid from the
tomatoes is absorbed, 2 to 3 minutes. Remove from the heat, stir in the
parsley and cheese and correct the seasoning. Set aside to cool.
Divide the dough into 24 golfball size pieces, moistening your hands with
water to prevent sticking if necessary. Flatten balls to 3 inch disks.
Place a heaping teaspoon of stuffing on the empanada and close by pressing
the edges together with your fingers. Shape into a half moon. Repeat until
all the halfmoons are formed. Preheat the oven to 375 degrees F. Line a
baking sheet with parchment paper and arrange the empanaditas on top. Brush
with the glaze and prick with a fork to make steam holes. Bake for about
2530 minutes, or until golden. Remove and transfer to a rack to cool
slightly. Serve warm.
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