Find this post at it’s original home on the Buenos Aires Delivery Blog!
There is something magical about the simple humita empanada. The exact definition of humita can change drastically depending on the country, but in Buenos Aires, humita usually refers to a type of creamed corn, made with fresh ingredients. It makes the perfect empanada! Should one ever care to attempt making these at home – the recipe is fun and easy!
This recipe makes 12 empanadas. These empanadas could make a great meal by themselves, be served with a salad or as an appetizer at your next dinner party!
- 3 corn cobs, or a bag of frozen corn
- 1 red pepper
- 1 small yellow onion
- 1 medium sized tomato
- 2 egg yolks
- 1/4 a cup of Casan Creme (this is the Argentine version of sour cream)
- 12 empanada ‘tapas’, or pre-made empanada dough. These are easy to find in any grocery store.
- Salt and pepper to taste
- 1 egg, beaten with a tablespoon of water to coat empanadas before baking.
- If using fresh corn (recommended!), place in a large pot of water and bring to a boil. Let boil until the corn turns bright yellow. Let the cobs cool and then slice to remove the kernels from the cob. If using frozen corn, defrost in the microwave and drain excess water. Then get chopping! Finely chop the onion and red pepper and dice the tomato.
- In a large bowl, combine your chopped veggies with the two egg yolks and the casan creme. Mix well. Season with salt and pepper to taste.
- Now the challenging part – filling the empanadas. Place the ‘tapa’ in your hand and spoon two tablespoons of the humita mixture into the middle. Seal around the outside, making sure that the edges are firmly pressed together. This is important, otherwise they can come apart while baking. Experiment with different sealing techniques such as crimping the edges with a fork or twisting to seal.
- Then brush the empanadas with the beaten egg. This makes them look pretty!
- Bake in the oven at 350º F or 175 Celsius for about 40 minutes, until they look golden brown. Enjoy!