After studying abroad in Argentina I've been looking for corn empanadas (stuffed pastry) everywhere I go, and of course never is it the same as it was back there in the little street bars, with the Argentine atmosphere all around. However, when you can't find something outside, I figured why not try to make it at home... This recipe has tons of variations so feel free to play around with it, but this is a basic and simple way to make these delicious corn empanadas.
30 empanada cover sheets
2 chopped onions
500g yellow corn
500g creamy corn
200g grated mozarella
6 tbsp heavy cream1 egg
1. Fry the onion, mix with remaining ingredients and refrigerate.
2. Put some in the center of each cover sheet, close in half, and fold from one point little pinches inward all the way around to form the braided appearance.
3. Paint empanadas with egg and water mixture.
4. Bake in 220C (428F), 15-20min, until golden.5. To avoid empanadas opening, assure that there is no air trapped when closing them, and don’t over bake.