Vegan Corn Empanadas (or Humita Empanadas) with Criolla sauce

Prepare the vegan version of a classic of Argentinean cuisine. These corn empanadas also known as humita empanadas are usually served with Criolla sauce and are ideal for a picnic or a get-together with friends. Skip to the recipe.

Everyone in Argentina knows, even if don’t love them, humita empanadas. They are usually eaten at a get-together since they are quite easy to eat with your hands.

This recipes also uses Criolla sauce to accompany, you want to serve it with a spoon to pour inside the empanadas. Typically you bite one corner and pour the sauce inside. The red bell pepper flavor really enhances the corn flavor and it turns out great.

If you think that making the dough is too much work, you can buy pie crust and cut circles from it. I use a reversed bowl and cut along the borders with a serrated knife but if you have a round cutter with the appropriate size you can use it.

Make these the next time you have a reunion with friends, they are sure to be a success!

Vegan Corn Empanadas (or Humita Empanadas)

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serves: 12 empanadas
prep.: 20 min20′
cook: 15 min15′
temp: 400 F

Ingredients

  • 1 3/4 cups of cooked corn kernels
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of salt
  • 1/2 teaspoon of nutmeg
  • 14 oz of vegan Bechamel sauce
  • 12 discs of vegan empanada dough
  • Criolla sauce (optional but recommended)
Vegan Corn Empanadas

Preparation

Step 1 If you are using raw corn cobs you should have about 1 lb of them to get 1 3/4 cups of cooked corn kernels. Steam the corn cobs until you can poke them with a fork.
Step 2 Using a serrated knife remove the kernels.
Step 3 Prepare the vegan Bechamel sauce using cornmeal and sunflower oil.
Step 4 Mix the Bechamel sauce with the corn kernels and add the spices.
Step 5 Assembly: Take one empanada dough disc and wet half of the border. Place one tablespoon of corn filling.
Step 6 Fold the disc so as to have a semi circle.
Step 7 Using a fork press the borders to avoid the filling from spreading (see the empanada on the right). There are other ways to close the empanada as you can see in the picture.
Step 8 Place in a baking sheet.
Step 9 Cook in the oven until golden (about 15 minutes).
Step 10 Remove and let cool a bit before eating. Serve with Criolla sauce.

Notes:

  • You can prepare the Criolla sauce in advance and keep it refrigerated until you make the empanadas. To use it just warm it in a pan before serving.
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