Argentine empanadas are a classic of the cuisine of this country, they are made with wheat flour and can be filled with the ingredients that you like the most. The best known are those that are stuffed with meat, but this time we will learn to make some that have nothing to envy the meat ones, we will make corn and cheese empanadas. These empanadas have a sweet touch, making them ideal to enjoy at snack time or for breakfast.
Continue here and discover step by step how to prepare Argentine corn empanadas, a perfect recipe to enjoy with the family.
Ingredients to make Argentine Corn Empanadas:
Dough
- 250 grams of flour
- 50 grams of butter
- 100 milliliters of milk
- 1 unit of Eggs
- 1 dessert spoon of sugar
- 1 dessert spoon of salt
Filling
- 150 grams of mozzarella cheese
- 150 grams of cooked corn
- 1 unit of Egg
How to make Argentinian Corn Empanadas:
Before making Argentine empanadas, the first step is to get all the ingredients ready. In a bowl make a volcano of flour and in the center, add the milk together with the melted butter, the egg, the salt and the sugar. Mix everything very well to form a homogeneous mass. Knead with your hands for 20 minutes until the dough is smooth. Then, flour the work surface and stretch the dough for the empanadas until you get a thickness of 2 cm.
Cut the dough into circles, with the help of a round cutter or a glass to be able to assemble the empanadas.
With the dough ready, now what remains is to fill each circle of dough with the grated cheese and the cooked corn. Add a little of the beaten egg on the edges and close the empanada very well.
Once the empanadas are ready, brush with the beaten egg and place on a tray with a little flour, bake at 180°C for 25 minutes, until golden brown. Finally, serve the Argentinian corn empanadas and enjoy.
