Lobster & Corn Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and cut it into the flour using a pastry cutter or two forks until mixture resembles coarse meal with pea-size butter pieces.

Add liquids

Mix 6 tbsp cold water with 1 tbsp white vinegar. Drizzle into the flour-butter mixture a tablespoon at a time, gently folding with a fork until dough just comes together. Do not overwork. If dough is dry add up to 1–2 tbsp more cold water.

Chill

Turn dough onto a lightly floured surface, shape into a flat disk about 1 inch thick, wrap in plastic and refrigerate at least 30 minutes (up to 2 hours).

Prepare vegetables

Heat 1 tbsp unsalted butter in a skillet over medium heat. Add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic, diced red bell pepper and corn kernels; cook, stirring occasionally, about 3–4 minutes until corn is tender and vegetables are softened.

Combine filling

Reduce heat to low. Stir in the chopped lobster meat and cook 1 minute just to heat through. Add 2 oz softened cream cheese, 2 tbsp sour cream, 1 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp sea salt and 1/4 tsp black pepper. Stir until cream cheese melts and mixture is well combined but not soupy. Fold in sliced scallions and 2 tbsp chopped cilantro. Taste and adjust seasoning. Remove from heat and let cool to room temperature (about 15 minutes).

Make sauce

In a blender or food processor combine 1/2 seeded habanero (use more or less depending on heat tolerance), 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp lime juice, 1 tsp honey, 1/4 tsp garlic powder and 1/4 tsp salt. Blend until smooth. If sauce is too thick, add up to 1 tbsp water and blend to desired consistency. Chill in refrigerator until serving.

Roll and cut dough

Preheat oven to 400°F (200°C) if baking, or heat a skillet with 2 tbsp vegetable oil for shallow frying. Lightly flour work surface with 1/4 cup flour. Roll the chilled dough to about 1/8 inch thickness. Using a 4–5 inch round cutter, cut out circles (you should get about 12–14). Gather scraps, re-roll once, cut remaining circles.

Fill empanadas

Place about 2 heaping tablespoons of the cooled lobster and corn filling in the center of each dough round. Brush the edges with beaten egg (from 1 egg) and fold the dough over to form a half-moon. Press edges to seal and crimp with a fork. Place on a parchment-lined baking sheet if baking, or a plate if prepping to fry.

Cook empanadas (bake)

If baking: brush each empanada lightly with beaten egg. Bake in preheated 400°F oven for 16–20 minutes or until golden brown and crisp. Remove and let rest 5 minutes.

Cook empanadas (shallow-fry)

If frying: warm 2 tbsp vegetable oil in a skillet over medium heat. Fry empanadas in batches, 2–3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate to drain and rest 2–3 minutes.

Serve

Arrange the warm lobster & corn empanadas on a platter and serve with chilled habanero cream sauce on the side for dipping. Garnish with extra chopped cilantro and lime wedges if desired.