Empanadas de Humita (Corn and Cheese Empanadas)

Ingredients

• •12 empanada dough discs
• •3 cups corn kernels
• •1 medium yellow onion, diced
• •2 tbsp unsalted butter
• •1 tbsp all-purpose flour
• •1/2 cup whole milk
• •1 cup mozzarella cheese, shredded
• •1 tsp paprika
• •3/4 tsp salt
• •1/4 tsp black pepper
• •1 egg, beaten

Directions

1. 1Melt butter in a skillet and cook onion for 5 minutes until soft.
2. 2Add corn, paprika, salt, and black pepper and cook for 4 minutes.
3. 3Stir in flour, then milk, and cook for 2 minutes until the filling thickens.
4. 4Cool the corn mixture for 10 minutes, then fold in mozzarella.
5. 5Fill and seal the empanada discs, crimping the edges firmly.
6. 6Brush with beaten egg and bake at 400°F (200°C) for 18–20 minutes until golden.

💡 Cool the humita filling before sealing the empanadas; hot filling softens the dough and makes the seams difficult to close.

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