Baked Corn Empanaditas

* Exported from MasterCook *

Baked Corn Empanaditas

Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 4 Preparation Time :0:00
Categories : Empanadas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== DOUGH
4 cups Finely-ground deep yellow masa harina
2 3/4 cups Cold water
1 teaspoon Salt
=== STUFFING
3 tablespoons Olive oil
1 medium Onion -- finely chopped
1 Garlic clove -- minced
1 Jalapeno pepper -- seeded, chopped fine
1 teaspoon Ground cumin
1 teaspoon Coarse salt
1/2 teaspoon Freshly-ground black pepper
1 large Tomato -- peeled, seeded,
-- and finely diced
1/2 pound Potatoes -- cooked, cut 1/4" dic
2 cups Fresh corn kernels - (abt 5 ears)
1/2 bunch Chopped Italian parsley
1/2 cup Grated Anejo cheese
=== GLAZE
1 Egg white
2 tablespoons Water
1/2 teaspoon Coarse salt

Combine the masa harina, water and salt in a large mixing bowl and stir unti
l
smooth. The dough should be slightly sticky and form a ball when pressed
together. To test, flatten a small ball of dough between your palms. If the
edges crack, add water to the dough, a tablespoon at a time, until a test piece
does not crack. Cover with a damp towel until ready to use.
Heat the oil in a large skillet over moderate heat. Add the onion and saute
until soft, 3 to 5 minutes. Add the garlic, jalapeno, cumin, salt and pepper a
nd
saute 1 minute longer to release the aromas. Add the tomato, potatoes and corn
and cook, stirring occasionally, until the liquid from the tomatoes is absorbed
, 2
to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct
the seasoning. Set aside to cool.
Divide the dough into 24 golfball size pieces, moistening your hands with wa
ter
to prevent sticking if necessary. Flatten balls to 3-inch disks. Place a heap
ing
teaspoon of stuffing on the empanada and close by pressing the edges together w
ith
your fingers. Shape into a half moon. Repeat until all the halfmoons are form
ed.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper a
nd
arrange the empanaditas on top. Brush with the glaze and prick with a fork to
make steam holes. Bake for about 25 to 30 minutes, or until golden. Remove an
d
transfer to a rack to cool slightly. Serve warm.
This recipe yields 4 to 6 servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6354 broadcast 01-03-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-12-1997



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