Ingredients to make Natural Corn Empanadas:
- 250g of white sauce or béchamel (see basic sauces)
- 6 sweet yellow corn
- 1 large onion chopped
- 1 white leek chopped
- 1 chopped shallot
- 250g thick white sauce
- 200g grated mozzarella cheese
- Salt
- Pepper
- Nutmeg to taste
- The green leaves of the leek
- 2 bay leaves
- 1 beaten egg to paint
- 50g butter for frying
How to make Natural Corn Empanadas:
In a container, boil the corn in salted water and flavor it with the green leaves of the leek and the bay leaves. When they are tender, remove them from the water and let them cool.
Meanwhile prepare a thick white sauce and season it with salt, pepper and nutmeg and let it cool. In a frying pan, sauté the onion, leek and shallot in the butter, let cool. In a bowl mix all the ingredients. Shell with a knife or grate the corn. Add the sautéed vegetables, the grated cheese, the white sauce. Adjust the seasonings if necessary.
Fill the discs of empanadas, make the repulgo, place on a baking sheet beforehand. Buttered, prick the surface of the dough, paint with beaten egg and cook in a hot oven until golden brown.
