My second time trying to make corn empanada filling, and this time I opted to use cream cheese and mashed potatoes in the recipe - and liked the result a lot more.
1 can sweet corn (15 oz)
1 large white onion
1 red bell pepper
2 medium red potatoes, peeled and cooked
1/2 pack (4 oz) cream cheese
2 tbsp grated Parmesan
2 tbsp milk
salt, black pepper, extra light olive oil
Makes about 18 medium empanadas.
Chop and saute the onion, add finely cubed red pepper mid-way. When onion turns lightly golden browned, reduce heat, mix in drained sweet corn, keep mixing for 2 or 3 more minutes. Take the frying pan off the heat, add cream cheese and mix thoroughly as it softens. Mix in Parmesan, mashed potatoes, and milk, season and let cool some more before filling the pastries.
(The other two empanadas rusas flavors for this last Saturday's Milonga Sin Nombre were classic Russian rather than Argentine-inspired: morel mushrooms with potatoes and village-style cabbage)
1 can sweet corn (15 oz)
1 large white onion
1 red bell pepper
2 medium red potatoes, peeled and cooked
1/2 pack (4 oz) cream cheese
2 tbsp grated Parmesan
2 tbsp milk
salt, black pepper, extra light olive oil
Makes about 18 medium empanadas.
Chop and saute the onion, add finely cubed red pepper mid-way. When onion turns lightly golden browned, reduce heat, mix in drained sweet corn, keep mixing for 2 or 3 more minutes. Take the frying pan off the heat, add cream cheese and mix thoroughly as it softens. Mix in Parmesan, mashed potatoes, and milk, season and let cool some more before filling the pastries.
(The other two empanadas rusas flavors for this last Saturday's Milonga Sin Nombre were classic Russian rather than Argentine-inspired: morel mushrooms with potatoes and village-style cabbage)
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| Empanadas and the pre-Thanksgiving milonga decor :) |
my compliments to the chef :-)
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