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Baked Corn Empanaditas

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs Mexican Mexican, Posted 4 Servings

INGREDIENTS

4 c Finely ground deep yellow
masa harina
2 3/4 c Cold water
1 t Salt
3 T Olive oil
1 Onion, finely chopped
1 Clove garlic, minced
1 Jalapeno pepper, seeded and
finely chopped
1 t Ground cumin
1 t Coarse salt
1/2 t Freshly ground black pepper
1 Tomato, peeled seeded and
finely diced
1/2 lb Potatoes, cooked and cut
into 1/4inch dice
2 c Fresh corn kernels, about 5
ears
1/2 Chopped Italian parsley
1/2 c Grated Anejo cheese
1 Egg white
2 T Water
1/2 t Coarse salt

INSTRUCTIONS

Combine the masa harina, water and salt in a large mixing bowl and
stir until 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  sautJ until soft, 3 to 5 minutes. Ad the
garlic, jalapeno, cumin,  salt and pepper and sautJ 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 water to prevent
sticking if necessary. Flatten balls to 3 inch  disks. Place a heaping
teaspoon of stuffing on the empanada and close  by pressing the edges
together with your fingers. Shape into a half  moon. Repeat until all
the halfmoons are formed. Preheat the oven to  375 degrees F. Line a
baking sheet with parchment paper and arrange  the empanaditas on top.
Brush with the glaze and prick with a fork to  make steam holes. Bake
for about 2530 minutes, or until golden.  Remove and transfer to a rack
to cool slightly. Serve warm.  Recipe by: TWO HOT TAMALES  Posted to
MC-Recipe Digest V1 #1009 by Meg Antczak  <meginny@frontiernet.net> on
Jan 14, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 406
Calories From Fat: 142
Total Fat: 16.2g
Cholesterol: 17.3mg
Sodium: 1922.8mg
Potassium: 843.6mg
Carbohydrates: 63.1g
Fiber: 10.8g
Sugar: 26.5g
Protein: 9.3g


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