Empanadas with Sweet Corn Filling

Prep Time 45 min
Cook Time 15 Min
Servings 10
Difficulty Moderate

Ingredients

  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1/2 cup chopped onion
  • 1 1/2 cups fresh or frozen and thawed corn kernels
  • 2 tbsps. all-purpose flour
  • 2 tsps. sugar
  • 1/2 cup milk
  • 1/4 cup whipping cream
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/2 cup part skim ricotta cheese
  • 1 tbsp. chopped fresh cilantro
  • 1 (14 oz.) pkg. frozen pastry dough disks for empanadas (10 disks)

Directions

  • Step 1

    HEAT 2 tablespoons vegetable oil in large skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add corn and cook 2 minutes. Stir in flour and sugar. Cook 3 minutes, stirring constantly. Gradually add milk and cream; stir in salt and nutmeg. Cook 3 minutes or until sauce is very thick. Let cool 15 minutes. Stir in ricotta cheese and cilantro.

  • Step 2

    ROLL each pastry disk to a 5-inch circle on lightly floured surface. Brush edges with water. Spoon 2 tablespoons corn filling onto each circle. Fold dough in half to cover filling. Completely seal edges with tines of fork.

  • Step 3

    HEAT 1-inch vegetable oil in large heavy skillet over medium heat. Fry empanadas in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Cool 10 minutes before serving.

Serving size
(1 empanada)

  • Calories 230
  • Calories from Fat120g
  • Total Fat 13g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 470mg
  • Potassium 0mg
  • Total Carbohydrates 24g
  • Dietary Fiber 1g
  • Sugars 6g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet