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1
Make the filling: Heat the butter in a small saucepan over medium heat.
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2
Add the flour and cook until smooth and bubbly, about 3 minutes.
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3
Add the milk slowly while whisking constantly.
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4
Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan.
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5
Add the paprika and salt and pepper, to taste.
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6
Stir in the corn and parsley, return to a simmer.
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7
Scrape the filling into a bowl and cool completely before filling wrappers.
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8
To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water.
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9
Center a generous 1/3-cup of the filling on the wrapper.
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10
Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape.
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11
Lay the half-moon flat on the work surface.
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12
Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat.
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13
Press as you go to seal the pleats.
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14
If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork.
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15
Fry the Empanadas: (empanadas may also be baked; see Note below): Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides.
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16
Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F. Carefully slip as many of the empanadas into the oil as will fit without crowding.
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17
Cook until the dough is lightly browned, about 3 minutes.
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18
Carefully flip and repeat.
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19
Drain briefly on paper towels before serving.
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20
Repeat with remaining empanadas.
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21
Note: To bake empanadas, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, or use a nonstick baking sheet.
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22
Bake until the empanadas are light golden brown, about 25 minutes.
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23
Cool a few minutes before serving.
