Cheese and corn empanadas are golden, flaky pastries filled with a creamy, savory mixture of sweet corn and melted cheese. This version is baked, not fried, making it a lighter yet equally satisfying way to enjoy a classic Latin American street food. The combination of sweet corn, salty cheese, and a hint of spice in a buttery crust works because the flavors balance each other perfectly, and the empanadas are sturdy enough to hold in your hand.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg, beaten
- 1/4 cup (60 ml) cold water, plus more if needed
- 1 tablespoon olive oil
- 1/2 cup (80 g) finely chopped onion
- 1 clove garlic, minced
- 2 cups (300 g) corn kernels (fresh, frozen, or canned, drained)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional)
- 1 cup (115 g) shredded mozzarella cheese
- 1/2 cup (50 g) crumbled feta cheese
- 2 tablespoons chopped fresh cilantro (optional)
- 1 egg, beaten with 1 tablespoon water, for egg wash
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add the beaten egg and cold water, and stir with a fork until the dough starts to come together. If it seems too dry, add more cold water, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead gently just until it forms a smooth ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: While the dough chills, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring, until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute more. Add the corn, cumin, smoked paprika, and chili powder (if using). Cook, stirring occasionally, for 3-4 minutes, until the corn is heated through and any liquid has evaporated. Remove from heat and let cool slightly.
- Combine the filling: In a bowl, mix the corn mixture with the mozzarella, feta, and cilantro (if using). Season with salt and pepper to taste. Set aside.
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Use a round cutter (about 5 inches / 12 cm in diameter) to cut out circles. Gather the scraps, re-roll, and cut out more circles until all the dough is used. You should get about 12 circles.
- Fill and seal: Place about 2 tablespoons of the filling in the center of each dough circle. Brush the edges with a little water, fold the dough over to form a half-moon, and press the edges with a fork to seal. Place the empanadas on the prepared baking sheet.
- Bake: Brush the tops of the empanadas with the egg wash. Bake for 20-25 minutes, until golden brown and puffed. Let cool for 5 minutes before serving.
Tips
- Keep the butter cold: For a flaky crust, the butter must be cold. If the dough becomes soft while rolling, chill it again for 15 minutes before cutting.
- Don’t overfill: Overfilling makes it hard to seal the empanadas and can cause them to burst open during baking. Stick to about 2 tablespoons per empanada.
- Seal well: Use a fork to press the edges firmly. This not only decorates but also ensures a tight seal so the filling stays inside.
- Substitutions: If you don’t have feta, use queso fresco or even shredded cheddar. For a dairy-free version, use vegan butter and vegan cheese alternatives.
Serving Suggestions
Serve these empanadas warm with a side of chimichurri sauce, salsa verde, or a simple lime crema (mix sour cream with lime juice and zest). They also pair well with a fresh green salad or a bowl of black bean soup. For a heartier meal, serve with rice and beans.
Variations
- Spicy: Add a finely chopped jalapeño or a pinch of cayenne pepper to the filling.
- Add protein: Mix in 1 cup of shredded cooked chicken or ground beef (cooked to 160°F / 71°C) for a more substantial filling.
- Different cheese: Try using Monterey Jack, pepper jack, or a mix of cheddar and mozzarella.
- Herbs: Add fresh or dried oregano, thyme, or parsley to the filling for extra flavor.
Storage and Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through. You can also microwave them for 1-2 minutes, but they will lose some crispness. For longer storage, freeze unbaked empanadas on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the baking time.
Frequently Asked Questions
Can I use store-bought pie dough or puff pastry? Yes, you can. Pie dough will give a similar texture, while puff pastry will be flakier and lighter. If using puff pastry, roll it slightly thinner and bake as directed.
Can I fry these instead of baking? Absolutely. Heat about 1 inch of oil in a deep skillet to 350°F (175°C) and fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Why did my empanadas burst open in the oven? This usually happens if they are overfilled or if the edges weren’t sealed well. Make sure to leave a border when filling and press the edges firmly with a fork.
Can I make the dough ahead of time? Yes, the dough can be made up to 2 days in advance and kept wrapped in the refrigerator. Let it sit at room temperature for 10 minutes before rolling.
Can I use frozen corn? Yes, frozen corn works well. Just thaw it and drain any excess liquid before adding it to the skillet.
What if I don’t have feta cheese? You can substitute with any crumbly cheese like cotija, or simply use more mozzarella. The flavor will be slightly different but still delicious.
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