Empanadas with Sweet Corn Filling
Preparation Time: 15 minutes
Cook Time: 15 minutes
Servings: 10 empanadas
Empanadas filled with a luscious creamy corn filling a fried to perfection.
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)
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.