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Recipes » 2012 Wine & Food Calendar Recipes » Argentinean Corn Empanadas - August 2012
RECOMMENDED WINE PAIRING
- Traditional Vintage Malbec
INGREDIENTS
- 1 tbsp (15 mL) olive oil
- 3/4 cup (175 mL) thinly sliced onion
- 1 clove garlic, minced
- 3/4 cup (175 mL) frozen corn
- 1/3 cup (75 mL) diced roasted red pepper
- 1/3 cup (75 mL) canned black beans, rinsed, drained
- 1 1/2 tbsp (22 mL) chopped jalapeno peppers
- 3/4 cup (175 mL) shredded Monterey Jack cheese
- Salt, black pepper
- 1 pkg refrigerated pie crusts (2)
- corn meal
- 1 egg yolk, beaten
- 2 tbsp (25 mL) water
Cilantro Cream
- 1/2 cup (125 mL) sour cream
- 2 tbsp (25 mL) chopped fresh cilantro
- 1 tsp (5 mL) lime juice
METHOD
- Heat oven to 375º F.
- Heat oil in large skillet. Add onions; cook until softened and slightly browned. Add garlic. Cook 1 minute. Add corn, red pepper, beans, jalapeno peppers, Cook until warmed through. Remove from heat, stir in cheese, salt and pepper.
- Sprinkle baking sheet with corn meal.
- Combine egg yolk and water.
- Cut 8, 4 inch (12 cm) circles from pie crusts.
- Take 1/4 cup fi lling, place on one side of circle, moisten edges with water. Seal edges.
- Brush with egg wash, sprinkle with corn meal if desired. Place on baking tray.
- Bake 15 to 20 minutes until golden brown.
- Serve with salsa and cilantro cream.
SERVES 8