Breads & doughs
Sweet Corn Empanadas (Humita)
Creamy corn-filled empanadas, a classic vegetarian option.
Vegetarian
Ingredients
- 12 empanada dough discs
- 500 g corn kernels
- 1 onion
- 30 g oil
- 200 g milk
- 20 g flour
- 100 g mozzarella
- Salt, pepper and nutmeg to taste
Step-by-step
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- Put the onion in the mixing bowl and chop 4 sec/speed 5. Add the oil and sauté 7 min/Varoma/speed 1.
- Add the corn, milk, flour, salt, pepper and nutmeg. Set 10 min/90°C/speed 2.
- Blend 5 sec/speed 4 for a creamy texture with some whole kernels. Let cool.
- Add the diced mozzarella and mix with the spatula.
- Fill the dough discs, close with a crimped edge and brush with egg.
- Bake at 200°C for 15 to 18 min until golden.
Tips
- The thick white sauce keeps the humita from turning runny.
- Chill the filling before assembling so they don't break open.
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