Blue Corn Empanadas Recipe

appetizers & salad

1. 1

   Prepare the Dough

   In a mixing bowl, combine the blue corn flour and salt. Gradually add the warm water, mixing until a dough forms. Knead the dough for about 5 minutes until it is smooth and pliable. Cover with a damp cloth and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and diced zucchini. Sauté for about 5-7 minutes until the vegetables are softened. Season with black pepper and optional fresh herbs. Remove from heat and let cool slightly.

3. 3

   Assemble the Empanadas

   Divide the rested dough into small balls (about the size of a golf ball). On a lightly floured surface, roll each ball into a circle about 6 inches in diameter. Place a spoonful of the mushroom and zucchini mixture in the center, followed by a tablespoon of shredded mozzarella cheese. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

4. 4

   Cook the Empanadas

   In a large skillet, heat oil over medium-high heat. Fry the empanadas for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on a paper towel to drain excess oil.

5. 5

   Serve

   Serve the empanadas warm with a side of smoked tomato sauce for dipping. Enjoy your delicious blue corn empanadas!