Remember my post about The Tasting of the Rosés party? Where everyone brought a variety of rosé wine and a food pairing? Well, my contribution was Pigmentum Malbec 2010 and this delicious creamed corn empanada with orange-honey drizzle. Big hit! I highly recommend both.
Creamed corn empanadas, popular in South America, are traditionally called empanadas de humitas. I thought it was an interesting party food that would pair well with the wine I had selected. Having never made it before, I looked at a few recipes (they’re all basically the same) and chose to follow Rebecca’s instructions on From Argentina with Love .
Of course, I switched it up a little bit. Hey, you didn’t think I actually “followed” a recipe, did you?
And, with all due modesty, I think the changes I made are what took it ‘over the top’.
Empanada shells can be found in the frozen (ethnic) section of most supermarkets or in Latin markets. Because this was for a cocktail party, I used “copetines from Argentina” which are very small discs (2 bites) and it yielded about 40. You can probably make about 12-15 with the regular size.
Creamed Corn Empanadas with Orange-Honey Drizzle
- 10 ears of fresh corn shucked
- ½ leek sliced thinly + minced
- ½ onion sliced thinly + minced
- 2 tsp crumbled bacon
- 2 roasted piquillo peppers chopped small
- 1 cup shredded mozzarella (fresh), loosely packed
- fresh cilantro to taste
- salt + pepper to taste
- olive oil
- 1 egg separated (yolk beaten with a few drops water)
- 2 tablespoons olive oil
- one teaspoon salt, or more to taste
- ½+ cup milk (I used fat-free half + half)
- empanada shells (or your own pastry dough)
- orange zest
- Shuck corn and grate on box cutter.*
- Run knife along naked cob to get some of the corn milk.
- Saute onion and leek in olive oil.
- Add bacon.
- Add corn and saute for a few minutes.
- Add milk and reduce heat.
- Cook till mixture thickens (pudding like).
- Add red peppers and cilantro.
- Adjust seasonings, add extra pepper.
- Bring to room temperature and then refrigerate for easier filling of shells.
- Separate eggs (white for sealing, yellow for glazing)
- Give empanada a light roll out and begin filling process.
- Fill each shell with 1 teaspoon of corn filling.
- Brush edges with egg white and fold over.
- Crimp with fork tines.
- Brush exterior with egg yolk.
- Layer on cookie sheet covered with parchment paper and chill for about ½ hour.
- Bake at 400 degrees till golden (about 15 minutes).
- Warm honey with orange zest in microwave and drizzle over empanadas.
*For some reason, every recipe I looked at said it was better to remove kernels with box cutter instead of shaving them down with a knife as most of us do.
A few additional FOODalogue changes from original recipe:
- Instead of making my own, I bought prepared empanada shells (discs).
- Added leek with the onion.
- A little bacon – it just goes so well with corn.
- And, best of all, the drizzle of warm orange zested-honey. It just brought it all together.
I made the empanadas a day in advance and put them in a zip lock bag in the refrigerator. I also put some honey with fresh orange zest in a small container. When I got to the party, I popped the empanadas in the oven and the honey in the microwave. Plate and drizzle…and wait for the compliments.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!