Argentinian Humita Inspired Corn Empanadas
with Balsamic Glazed Cucumber and Baby Leaf Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
Argentinian humita are popular pastries filled with a creamy mixture of corn, sautéed onions, cheese and spices. The filling is inspired by the Andean dish humita, where corn kernels, creamed corn and often béchamel sauce makes the sweet and creamy flavour that's typical of these pastries.
Ingredients
160 grams
Sweetcorn
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Smoked Paprika
1 sachet(s)
Chilli Flakes
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
1 unit(s)
Baby Cucumber
50 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
20 grams
Butter
1 tbsp
Plain Flour
75 milliliter(s)
Water for the Sauce
½ tsp
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the sweetcorn in a sieve.
Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly ½cm pieces.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the pepper and sweetcorn and fry until charred, 5-6 mins. Stir occasionally.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.
Once the veg is charred, reduce the heat and add the garlic, smoked paprika and chilli flakes (add less if you'd prefer things milder). Fry for 30 secs.
Next, add the butter (see pantry for amount) to the frying pan and allow it to melt.
Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste, creme fraiche and sugar (see pantry for amount). Bring to the boil, then simmer until thickened, 1-2 mins.
Meanwhile, remove the puff pastry from your fridge to allow it to come to room temperature.
Once the mixture has thickened, remove from the heat.
Add the Cheddar cheese and stir until melted. Taste and season with salt and pepper if needed.
Set the filling aside and allow to cool for a few mins.
Meanwhile, trim the baby cucumber, then halve lengthways. Cut into 1cm thick half moons and pop them into a medium bowl. Set aside.
Once the filling has cooled, cut the puff pastry into equal-sized rectangles (2 per person).
Spoon the filling onto one half of each rectangle, leaving a 1cm border at the sides.
Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.
Carefully transfer the empandas to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.
When the empanadas are ready, transfer them to your plates.
Add the baby leaves to the cucumber bowl. Drizzle over the balsamic glaze and a little olive oil and toss together. Season with salt and pepper.
Serve the empanadas with the salad alongside.
