Recipe of the Day

Netgrocer.com

Chocolate-Hazelnut Spread, Pear & Crushed Red Pepper

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

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)

Select All

Add Items to List

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.


Nutrition Information