Corn Empanadas Recipe
Make Corn Empanadas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Optional garnish / dipping
Method
Dough
- 1
Prepare dry ingredients
Whisk together 2.5 cups all-purpose flour and 1 tsp salt in a large bowl.
- 2
Cut in fats
Add 0.5 cup cold cubed butter and 2 tbsp cold vegetable shortening (if using). Use a pastry cutter, two forks, or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add ice water and form dough
Sprinkle 1/2 cup ice water over the flour mixture a few tablespoons at a time, tossing with a fork until the dough just comes together. You may not need all the water. Bring the dough together with your hands, forming a cohesive ball without overworking.
- 4
Chill
Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fats and makes the dough easier to roll.
- 5
Roll and cut
On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Use a 4.5- to 5-inch round cutter (or a bowl) to cut circles for empanadas. Gather scraps, re-roll once, and keep dough chilled if it becomes soft.
- 6
Egg wash
Beat 1 egg with 1 tsp water in a small bowl and set aside for brushing empanadas before baking.
Filling
- 7
Cook aromatics
Heat 1 tbsp unsalted butter or olive oil in a skillet over medium heat. Add 1/2 medium finely chopped yellow onion and 2 minced garlic cloves. Cook, stirring, until the onion is translucent, about 3–4 minutes.
- 8
Add pepper and corn
Add 1/2 finely diced bell pepper and 2 cups corn kernels to the skillet. Cook, stirring occasionally, until the corn is tender and beginning to brown in spots, about 5–7 minutes.
- 9
Season and finish
Stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Cook 1 more minute to bloom the spices. Remove from heat and stir in 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1/2 cup crumbled cotija or feta if using. Taste and adjust seasoning.
- 10
Cool filling
Allow the filling to cool slightly (10–15 minutes) so it doesn't melt the dough or create excess steam when baked.
Assemble & Bake
- 11
Fill empanadas
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place a dough circle on your work surface, brush the edge lightly with egg wash, and spoon about 2–3 tablespoons of the cooled corn filling into the center, leaving a 1/2-inch border.
- 12
Seal
Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges with a fork or create a rope edge by folding and pressing. Place empanadas on the prepared baking sheet about 1 inch apart.
- 13
- 14
Bake
Bake in the preheated oven for 18–22 minutes, or until the empanadas are golden brown and puffed. Rotate the pan halfway through baking for even color.
- 15
Cool and serve
Let empanadas rest on the baking sheet for 5 minutes, then transfer to a wire rack for a few minutes more. Serve warm with sour cream, salsa, or hot sauce as desired.