CORN & GOAT CHEESE EMPANADAS
Flaky, zesty, and sweet from the corn, these corn and goat cheese empanadas are ideal for vegetarians or anyone who enjoys a top-notch empanada. These baked maize and goat cheese empanadas are a healthier alternative to the traditional fried version.
In a Darwinian survival-of-the-fittest show, those high-end hot pockets were taken away as soon as the foil came off the trays. This was entirely at odds with the Kumbayah mood that generally reigned at the event.
Although this snatch-and-grab drill was usually conducted in complete quiet, you could almost hear people yelling “mine!” as they converged on the terrified delivery boy.
That maize and goat cheese empanadas were delicious, even if I’m hyperbolic in my descriptions. Flavourful and acidic from the corn, these empanadas are ideal for college students who are high on caffeine and crave empanadas.
The only way I could get near the original was by recreating them alone. I’m glad to report that I got quite close to the original, with a few flourishes. Empanada dough from Epicurious proved extremely easy and flaky, and I added a few more things to the filling.
It’s time for the recipe!
- 1 stick of cold unsalted butter
- 1 large egg
- 2 1/4 cups of flour
- 1/3 cup of ice water
- 1 tablespoon of white vinegar
- 1 1/2 teaspoons of salt
- 6 oz. of goat cheese
- 4 oz. of cream cheese
- 2 chopped scallions
- 1 1/2 cups of sweet corn kernels
- 1 small, finely diced sweet potato
- 1 small, finely diced red bell pepper
- 2 tablespoons of chopped parsley
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- Salt and pepper
- Egg wash
- Mix flour and salt in a bowl. With a pastry cutter or two knives, incorporate the cubed butter and mix until the mixture resembles coarse crumbs. Combine the egg, water, and vinegar in a small bowl. Stirring slightly to blend, add it to the flour mixture. The mixture will appear somewhat coarse and shaggy. After covering the dough in plastic, place it in the refrigerator for at least one hour. The wrapped dough should be refrigerated for an hour.
- Over medium heat, melt the butter and olive oil in a pan. Sweet potato should be added and sautéed until it barely becomes yellow. Cook the bell pepper and corn for 5-8 minutes, or until they are soft. Add the scallions after turning the heat off. To taste, add salt and pepper to the dish. Permit to cool for a short while. The combination need not be scorching hot, just warm.
- The goat cheese, cream cheese, parsley, and vegetable mixture should all be combined in a bowl. Stir thoroughly and re-taste for salt and pepper.
- Prepare empanadas and preheat the oven to 400 degrees F. Create 12 equal pieces of dough. Roll out each piece into a 5-inch circle on a board dusted with a little flour (to achieve a circle, start with a dough ball and turn the dough a quarter turn to the left each time you roll).
- Each round should have two to three teaspoons filling in the center before being folded in half. Each empanada should be crimped shut or forked closed. Put the empanadas on a baking sheet covered with parchment paper. Each empanada should be lightly brushed with egg wash before baking for about 30 minutes or until brown. After five minutes of cooling, serve!