Empanadas Abiertas de Humita (Creamy Corn Empanadas) Recipe

Cook Time: 23 minutes

Ingredients:

• 12 empanada pastry rounds
• 5 tablespoons butter, divided
• 3 green onions, minced
• 1 (14 ounce) can sweet corn, drained
• Salt and ground black pepper to taste
• 1 pinch ground nutmeg
• 6 tablespoons all-purpose flour
• 1 cups whole milk
• 6 tablespoons grated Parmesan cheese, divided

Directions:

1. Preheat the oven to 400F (200C). Grease and flour a 12-cup muffin tin.
2. Place the 12 pastry rounds into the muffin cups, ensuring they line the bottom and sides.
3. In a skillet, heat 2 tablespoons of butter over medium heat. Add the minced green onions and saut for 3 to 5 minutes until tender.
4. Stir in the sweet corn, salt, pepper, and nutmeg. Cook and stir for another 2 minutes until everything is heated through. Remove the skillet from heat.
5. In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for about 1 minute, until a paste forms.
6. Slowly pour in the milk while whisking constantly. Continue cooking until the mixture thickens and starts to bubble, around 2 to 3 minutes.
7. Add half of the grated Parmesan cheese to the sauce and stir until smooth. Remove the saucepan from the heat.
8. Combine the cheese sauce with the corn mixture, stirring until well incorporated.
9. Carefully fill each pastry round with the corn and cheese mixture. Top each filled empanada with the remaining grated Parmesan cheese.
10. Transfer the muffin tin to the preheated oven and bake for about 15 minutes or until the empanadas are golden brown.

Cook's Note: For a 'closed' empanada variation, spoon a generous amount of the sweet corn mixture into the center of each empanada round. Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal. Brush the tops with a beaten egg and bake at 400F (200C) until golden brown.

Nutrition Facts (per serving):

• Calories: 224
• Total Fat: 9g (12% Daily Value)
• Saturated Fat: 5g (23% Daily Value)
• Cholesterol: 18mg (6% Daily Value)
• Sodium: 377mg (16% Daily Value)
• Total Carbohydrates: 31g (11% Daily Value)
• Dietary Fiber: 2g (7% Daily Value)
• Total Sugars: 3g
• Protein: 6g (13% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 69mg (5% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 108mg (2% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Description: These open-faced vegetarian empanadas, filled with a creamy corn mixture flecked with spring onions, are a popular Argentine snack or appetizer. Deliciously savory with a slight nutmeg kick, they make for a unique and comforting dish.

Origin Story

The empanada is a dish deeply rooted in Latin American and Spanish culinary traditions. The term "empanada" derives from the Spanish verb "empanar," meaning "to coat or wrap in bread." Empanadas are typically filled with a variety of ingredients, ranging from meat to cheese to vegetables. "Empanadas Abiertas de Humita" (Open Creamy Corn Empanadas) have a distinctive Argentine twist, reflecting the nations love for corn-based dishes. The "humita" filling is a traditional component in many South American recipes, particularly in Argentina, Peru, and Bolivia. The origins of humita date back to pre-Columbian times, where indigenous peoples of the Andes used corn in various forms for sustenance, making it a staple of Andean cuisine.

Regional Variations

While empanadas are enjoyed across many Latin American countries, "Empanadas Abiertas de Humita" are particularly associated with Argentina, where they are often served as an appetizer or snack. In Argentina, corn is used extensively, especially during the summer months when the crop is abundant. Humita, in its various forms, is a beloved dish in many Argentine regions. The open version of the empanada is a unique Argentine adaptation, allowing the creamy corn filling to be the focal point of the dish, rather than being sealed inside dough like traditional empanadas.

How They Differ from Similar Dishes

Empanadas Abiertas de Humita stand out from other empanada varieties because they are open-faced. Unlike traditional empanadas, which are typically folded and sealed with a crimped edge, these empanadas feature a single layer of dough topped with the creamy filling. This open structure allows the golden, melted cheese and tender corn to be more prominent, offering a different textural experience compared to the traditional closed versions. The corn mixture in this recipe is rich and creamy, flavored with Parmesan, which is also not always present in other types of empanadas.

Where Are They Usually Served?

Empanadas Abiertas de Humita are commonly served in Argentina as an appetizer, snack, or side dish to accompany a main meal. They are especially popular during holidays or gatherings, often enjoyed with a glass of Argentine wine. These empanadas also make a wonderful addition to any festive occasion. They can be found in many Argentine restaurants, but they are also commonly made at home for family meals. The dish is widely loved for its versatility, as it can be served warm or at room temperature, making it suitable for picnics or casual gatherings.

Interesting Facts

1. Humita is one of the oldest culinary traditions in the Andean region, with roots going back to the indigenous cultures before the arrival of the Spanish. The word "humita" itself means "little bundle" in Quechua, referring to the way the corn was traditionally wrapped in leaves.
2. Corn is a central ingredient in many Latin American dishes, and in Argentina, it plays a major role in dishes such as tamales and humitas. Empanadas Abiertas de Humita are just one of the many ways that Argentinians enjoy their corn harvest.
3. Empanadas Abiertas de Humita can be adapted for different dietary preferences, such as vegan or gluten-free. For example, the butter can be substituted with olive oil, and the pastry can be made with gluten-free flour for those with dietary restrictions.

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