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Empanadas with Sweet Corn Filling

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 10 empanadas

Empanadas filled with a luscious creamy corn filling a fried to perfection.

Ingredients

  2 Tbs Crisco® Pure Vegetable Oil, plus additional for frying

  1/2 cup chopped onion

  1 1/2 cups fresh or frozen and thawed corn kernels

  2 Tbs Pillsbury BEST® All Purpose Flour

  2 tsp sugar

  1/2 cup milk

  1/4 cup whipping cream

  1/4 tsp salt

  1/4 tsp ground nutmeg

  1/2 cup part skim ricotta cheese

  1 Tbs chopped fresh cilantro

  1 pkg (14 oz.) frozen pastry dough disks for empanadas (10 disks)

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Directions

1. HEAT 2 tablespoons vegetable oil in large skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add corn and cook 2 minutes. Stir in flour and sugar. Cook 3 minutes, stirring constantly. Gradually add milk and cream; stir in salt and nutmeg. Cook 3 minutes or until sauce is very thick. Let cool 15 minutes. Stir in ricotta cheese and cilantro.

2. ROLL each pastry disk to a 5-inch circle on lightly floured surface. Brush edges with water. Spoon 2 tablespoons corn filling onto each circle. Fold dough in half to cover filling. Completely seal edges with tines of fork.

3. HEAT 1-inch vegetable oil in large heavy skillet over medium heat. Fry empanadas in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Cool 10 minutes before serving.


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