Mae's Empanadas (vegetarian)
Posted on March 2, 2011 at 9:03 PM
Updated Wednesday, Mar 2 at 9:07 PM
Humita (corn & onion):
1 yellow onion
1/3 cup white sugar
1 can cream style corn
1 can white hominy-ground in food processor
½ # frozen yellow corn kernels
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp paprika
½ tsp nutmeg
½ tsp cayenne
1 dozen frozen empanada dough
Saute onion until translucent, add sugar and stir until sugar is melted. Add cream style corn, hominy, corn and spices. Allow to simmer until ingredients are well blended. Do not boil.
Chill filling and thaw dough in refrigerator.
Assembly: Place a heaping tablespoon of filling in center of empanada dough. Fold over to ½ circle and crimp edges with a fork. Transfer to lightly oiled baking sheet and pierce empanada 3 times with a toothpick.
Bake in hot oven (375 degrees) for approximately 30 minutes, until crust is lightly browned.