Empanada de Humita — Print Recipe

A baked empanada filled with a creamy mixture of fresh corn, sauteed onions, and bechamel-like white sauce, seasoned with cumin and paprika. A popular vegetarian empanada option.

Ingredients

12 empanada discs (store-bought or homemade)
4 cups fresh corn kernels (about 6 ears)
1 large onion, finely diced
2 tablespoons butter
1 tablespoon flour
1/2 cup milk
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 egg, beaten (for egg wash)

Instructions

1 Cut the corn kernels from the cobs. Process half in a blender to create a creamy puree, leaving the other half as whole kernels for texture.
2 Melt butter in a pan over medium heat. Saute the diced onion until translucent. Add flour and stir for one minute to make a roux. Add milk gradually, stirring to create a thick sauce.
3 Add both the corn puree and whole kernels to the sauce. Season with cumin, paprika, salt, and pepper. Cook for five minutes until the mixture thickens. Let cool completely before filling.
4 Place a generous spoonful of the corn filling in the center of each empanada disc. Fold in half and crimp the edges with a fork or by making a traditional repulgue twist.
5 Place the empanadas on lined baking sheets, brush with beaten egg, and bake at 200C for twenty to twenty-five minutes until golden brown. Serve warm.

Did You Know?

Each Argentine province is known for its signature empanada style. The humita empanada is most associated with the northwestern provinces of Salta and Tucuman, where fresh corn is abundant.