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Cheese and Corn Empanadas

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Level: Intermediate

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Description

The simplest version of traditional Argentinian empanadas.

Ingredients

  • 3-½ ounces, weight Swiss Cheese Or Mozzarella
  • 3-½ ounces, weight Canned Corn, Drained
  • 1 whole Egg
  • 10 whole Discs Of Empanada Dough (you Can Buy Them In The Freezer Section, Or See My Blog For Homemade Recipe)

Preparation

1. Dice the cheese into 1/3-inch cubes. Mix the cheese and corn in a bowl. Separate the egg white from the yolk and set them aside in two small bowls.

2. Preheat the oven to 400°F. Place your stack of empanada dough onto a work surface. Place 1/2 tablespoon filling at the center of each one. Brush the edges of the disc with some egg white, fold the dough over the filling and seal. Crimp the edges with a fork.

3. Once all the empanadas have been filled, place them on a baking sheet lined with foil. Brush a bit of egg yolk on the tops, then bake for 20 minutes, until golden brown. Serve warm.

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