For an extra layer of flavor, consider adding a pinch of smoked paprika to the corn mixture. If you prefer a richer filling, substitute half-and-half or heavy cream for some of the milk in the béchamel sauce. Fresh herbs, such as chopped chives or parsley, can be added to the filling for a pop of color and freshness. Feel free to experiment with different cheeses. Gruyere, Monterey Jack, or even a touch of goat cheese would be delicious. These empanadas are best served warm, but can be stored in the refrigerator for up to 2 days. Reheat in a preheated oven or microwave.
Empanadas Abiertas de Humita (Creamy Corn Empanadas)
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PREP TIME15 mins
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COOK TIME23 mins
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TOTAL TIME38 mins
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SERVING12 People
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VIEWS15
Transport yourself to the heart of Argentina with these delightful Empanadas Abiertas de Humita! Imagine golden, flaky pastry cradling a luscious, creamy corn filling, infused with subtle hints of nutmeg and the sharpness of Parmesan. This open-faced version offers a delightful textural contrast and a burst of flavor in every bite. A true celebration of comfort food, elevated.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol18 mg
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Fiber2 g
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Protein6 g
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Saturated Fat5 g
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Sodium377 mg
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Sugar3 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Oven & Muffin Tin: Preheat your oven to 400°F (200°C). Lightly grease and flour a 12-cup muffin tin to prevent sticking. (5 minutes)
02
StepLine Muffin Cups: Gently press one pastry round into each muffin cup, ensuring it lines the bottom and sides. (5 minutes)
03
StepSauté Aromatics: In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced green onions and sauté until softened and fragrant, about 3-5 minutes. Incorporate the drained corn, salt, pepper, and nutmeg. Cook, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. (10 minutes)
04
StepPrepare Béchamel: In a separate saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until a smooth paste forms (a roux), about 1 minute. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, whisking continuously, until the sauce thickens and begins to bubble, about 2-3 minutes. Stir in half of the Parmesan cheese until melted and smooth. Remove from heat. (8 minutes)
05
StepCombine Fillings: Gently fold the béchamel sauce into the corn mixture, ensuring it's evenly combined. (2 minutes)
06
StepAssemble Empanadas: Spoon the creamy corn filling into each pastry-lined muffin cup, filling them generously. Sprinkle the remaining Parmesan cheese evenly over the top of each empanada. (5 minutes)
07
StepBake: Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the filling is bubbly and lightly browned. (20 minutes)
08
StepCool & Serve: Let the empanadas cool slightly in the muffin tin before carefully removing them. Serve warm and enjoy!
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RECIPE REVIEWS
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Georgianna Champlin
Jun 27, 2025These were a hit at my dinner party! Everyone loved the creamy corn filling and the flaky crust.
Gretchen Mosciski
Jun 26, 2025So easy to make and so delicious! My kids even enjoyed them.
Juliana Balistreri
Jun 13, 2025The nutmeg adds such a warm and comforting flavor. Will definitely make these again!
Loraine Dach
Jun 5, 2025I made these with a gluten-free dough and they turned out great!
Gussie Abbott
May 29, 2025I added a bit of chili powder for some extra heat. It was a delicious addition!
Sidney Pouros
May 20, 2025The recipe was very clear and easy to follow, even for a beginner like me.