Argentinean Corn Empanadas

Ingrid Hoffmann shows how to make delicious stuffed vegetarian pastries.

Today, I’m making one of my favorite snacks, empanadas. And just about any of our 22 Latin American countries make their own version of empanadas. I’m making a really easy one. It’s vegetarian. It’s my own concoction. I’m going to start by firing up mu skillet, putting a little bit of corn oil. I’m going to be adding one onion, sliced up. And here, I’ve got one cup of frozen corn that of course, are defrosted. I’ve got a quarter cup of roasted peppers right out of the jar and while this all cooks up, I'm going to start making my egg wash because I'll be needing that to be getting some really beautiful color right into my empanadas. Now I'm just going to quickly beat this up. I want to add some salt and pepper in here which we do need. This has to cook through for about 10 minutes so it gets nice and cooked. Look at how pretty my onions have browned so now is the time to add bells and whistles. I'm just going to do a pinch of sugar, half a cup of shredded mozzarella cheese and a quarter cup of heavy cream. That will just give us a nice consistency. It will cream everything up. Now I've turned this off, I'm going to let this to sit and cool for a little before I stuff my empanadas. And here I've got my oh so complicated to mix to our bot shells, yes big cheater. We got them lined on our baking sheet and I've got some parchment paper so they don’t get stuffed. Time to stuff our empanadas. So you want to do about one tablespoon, a large tablespoon. Now what I'm going to do is I'm going to take the tippy of my finger and I'm going to dip it right here into my water bowl and I'm going to run it down the edges of my shell so that the halves stick to each other. Here we go. With the tippies of my fork, go in and apply pressure like so to make sure that these edges are glued together. Now, a little bit of an egg wash once they go into the oven, it’s going to give it that beautiful, golden color. So, first empanada is done, let’s continue making the rest. Now these got to go into the oven for 375 degrees, 20 minutes and they will be done. We’re just going to put them right over onto my beautiful serving platter. I've had some salsa leftover from yesterday so we’re just going to use it. Put that in the center, now you know I'm going to try one, right? Oh, these are nice and hot. Oh yummy, look at that. Yummy! Empanadas, done.