Corn Empanadas Recipe (2024)

Try this recipe for the dough: https://www.epicurious.com/recipes/food/views/empanada-dough-230786

The filling for these empanadas is scrumptious. It's a keeper for sure. The dough not so much. I prefer a flaky pastry for empanadas. This was more cardboard like and thin. I used frozen organic corn and it worked perfectly. Double the prep time and cooking time as well.

Roll out 36 individual balls of dough? Not me. I divide the dough in half, roll each half out about 1/4" thick, and punch out circles with a 4" or 5" bowl. Works like a charm. And the filling is delish -- never had a David Tanis recipe fail me yet in the veg department.

I omitted the ham and ricotta and substituted chopped mushrooms. I cooked them at least 10 minutes more for a more golden crust. I also brushed with more butter half way through.

When making any kind of pastry, it's always more accurate to measure by weight, rather than by cups, but couldn't we please keep it the same kind of weight? Here we have "ounces" and then we have "grams". (Not to mention all the "cups" of chopped vegetables.)

I skipped red pepper; added peas and, Bolivian style, chopped boiled egg.

Hello there, could you share the recipe for the flaky dough? Appreciate it. Thanks

I’ve made thes a couple of times, once subbing chorizo for the ham. The filling is delicious! I followed others recommendations and used Gourmet’s empanada dough - A+

The filling is delectable (without the ham). I found the lard dough really hard to work with. I rolled out all the rounds, floured them liberally as instructed, and they all stuck together to such an extent that I had to start over. If you do make the lard dough, fill them as you go: break off a golf-ball-sized piece, roll it out, stuff it, and then move on to number 2, etc. A sour cream dough, as you would use to make Russian pastries like piroshki, works much better.

The filling is SO good! Tons of flavor. I couldn't find fresh corn so I used frozen, and it worked fine. At the stage where you add water to the veggie mixture in the skillet, it took quite awhile to absorb into the mix (20-25 minutes). I also had frozen ready made empanada wrappers on hand so I used those instead of making the dough (I followed the directions on the package to fill and fry the empanadas). It still turned out delicious! Served with pineapple habanero hot sauce and sour cream.

Never made Empanada's before, they were delicious! The second day they were better, also egg washed the tops the second day - browned and were sooo good!

1.5 hours for this recipe is an utter pipe dream. I spent that much time prepping the dough and the filling. I would also recommend that rolling/filling the pastries be a two person job. The dough is very elastic and tends to shrink in diameter as you go.

These were delicious, but the prep time was double, and the bake time was double also. I would make them again, but will be sure to allow more time.

Roll out 36 individual balls of dough? Not me. I divide the dough in half, roll each half out about 1/4" thick, and punch out circles with a 4" or 5" bowl. Works like a charm. And the filling is delish -- never had a David Tanis recipe fail me yet in the veg department.

When making any kind of pastry, it's always more accurate to measure by weight, rather than by cups, but couldn't we please keep it the same kind of weight? Here we have "ounces" and then we have "grams". (Not to mention all the "cups" of chopped vegetables.)

This corn empanada is great. You can also try with chiken instead of ham, and it will be marvelous. Another trick: keep part of the onion not diced but minced in pens, and add it a little later to keep the crunchy.

Without gouda or ricotta on hand, montery jack substituted excellently. I just mixed in small cheese pieces to melt with the potato mixture. I cut out the scallions and cayenne, substituting in 1/2 tsp. fresh hot chopped pepper and a 1/2 tsp. tumeric. 100% recommend.

I omitted the ham and ricotta and substituted chopped mushrooms. I cooked them at least 10 minutes more for a more golden crust. I also brushed with more butter half way through.

The filling for these empanadas is scrumptious. It's a keeper for sure. The dough not so much. I prefer a flaky pastry for empanadas. This was more cardboard like and thin. I used frozen organic corn and it worked perfectly. Double the prep time and cooking time as well.

I skipped red pepper; added peas and, Bolivian style, chopped boiled egg.