Argentinean Corn Empanadas Recipe

Name: Argentinean Corn Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon corn oil; 1 medium yellow onion, peeled and sliced; 1 cup frozen corn; 1/4 cup roasted red peppers, thinly sliced; Pinch sugar; Salt and freshly ground black pepper; 1/2 cup shredded Mozzarella cheese; 1/4 cup heavy whipping cream; 1 package 5-inch frozen empanada shells; Cooking spray; 1 egg; 1 tablespoon water

Servings: persons

1 tablespoon corn oil
1 medium yellow onion, peeled and sliced
1 cup frozen corn
1/4 cup roasted red peppers, thinly sliced
Pinch sugar
Salt and freshly ground black pepper
1/2 cup shredded Mozzarella cheese
1/4 cup heavy whipping cream
1 package 5-inch frozen empanada shells
Cooking spray
1 egg
1 tablespoon water

1
Preheat oven to 375 degrees F.
2
Heat 1 tablespoon corn oil in a medium skillet over medium-high heat.
3
Saute onions for 3 minutes, until translucent.
4
Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked.
5
Season with sugar, salt and pepper.
6
Transfer mixture to medium bowl, stir in cheese and heavy whipping cream.
7
Let cool.
8
On a cutting board, place 6 empanada shells side by side.
9
Place a spoonful of the corn-cheese filling on 1 side of the circle.
10
Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger.
11
Fold the dough over the filling to make a half circle.
12
Press the edges with a fork to seal.
13
Spray a baking sheet with cooking spray.
14
Place the empanadas on prepared baking sheet.
15
In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
16
Let cool and serve.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon corn oil, 1 medium yellow onion, peeled and sliced, 1 cup frozen corn, 1/4 cup roasted red peppers, thinly sliced, and more.

Yes, Argentinean Corn Empanadas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Argentinean Corn Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions