Empanadas are Argentinian pastries filled with meat meat meat! Living in Iowa means understanding "corn culture"; the special plantings of sweet corn to hide from predators; the rituals of never turning down a husk lest the scent attract raccoons. Having corn three meals a day during sweet corn season is not at all unexpected. The farmer's markets burst at the seams during corn season. So wanting to expand my corn recipes makes sense. And replacing some of the meat in empanadas with corn just makes sense!
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- Olive oil
- 1 onion, minced
- 3 cloves of garlic, minced
- 3 or four jalapeños, minced
- 1 tablespoon cilantro, chopped
- 1 tablespoon cumin
- Salt and pepper (to taste)
- 1 teaspoon Adobo seasoning
- Juice of half a lime
- 1 ear of corn, cooked and scraped from cob
- 1 bunch green onions, minced
- 1 roast chicken, deboned and finely chopped
- 2 packages of frozen puff pastry
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- Add all of the ingredients other than the pastry and chicken to a pan with olive oil and cook on low until onions are transparent. Then stir in the chopped chicken and set aside to cool. (This preparation can be done the day before.)
- Thaw pastry in refrigerator. Flour surface of cutting board. Unfold puff pastry one sheet at a time. Lightly flour and roll out with a rolling pin to about half it's thickness. You need to get 6 4 inch circles from each sheet. It is very important to keep the pastry as cold as possible.
- Assemble empanadas by putting a very small amount of the highly seasoned mixture in the center of the circle. Fold the circle in half and crimp the edges with your fingers. Do not use a fork. Cut a small slit in the top of the empanadas. Place finished empanadas on a tray in the refrigerator.
- When ready to bake, preheat oven to 350 degrees F. Coat a few of the empanadas with an egg wash. Bake until golden brown. Cool slightly. Best served warm. Eat and then bake some more. It's fun. (A toaster oven works swell for this. If you have extra filling it is really nice with chimi curry sauce, or salsa verde over rice.