Argentine humita empanadas recipe for 12
Recipe shopping list — copy the items into Valedo.
This recipe makes 12 vegetarian Argentine-style empanadas filled with corn and cheese. Store-bought dough keeps the preparation manageable.
Ingredients
Refrigerated empanada dough discs
12
Frozen corn kernels
3 cups
Yellow onion
1 medium
Red bell pepper
1
Unsalted butter
3 tablespoons
All-purpose flour
2 tablespoons
Whole milk
1 cup
Cream cheese
4 ounces
Monterey Jack cheese
6 ounces
Sweet paprika
1 teaspoon
Egg
1 large
Kosher salt
1 teaspoon
How to make it
- Sauté onion, pepper, and corn in butter. 2. Stir in flour, milk, cream cheese, shredded cheese, paprika, and salt until thick. 3. Cool the filling. 4. Fill and seal 12 dough discs, then brush with beaten egg. 5. Bake at 400°F for 18 to 22 minutes.
FAQ
Who is "Argentine humita empanadas recipe for 12" for?
This recipe makes 12 vegetarian Argentine-style empanadas filled with corn and cheese. Store-bought dough keeps the preparation manageable.
What do I need to buy for "Argentine humita empanadas recipe for 12"?
This list has 12 items, including Refrigerated empanada dough discs, Frozen corn kernels, Yellow onion, and Red bell pepper. Cross off what you already own, then buy the rest.
Do I need every item on "Argentine humita empanadas recipe for 12"?
No. Use it as a starting checklist for Argentine humita empanadas recipe for 12. Cross off what you already have—often that includes Refrigerated empanada dough discs—and add anything your situation still needs.
Does "Argentine humita empanadas recipe for 12" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Sauté onion, pepper, and corn in butter. 2. Stir in flour, milk, cream cheese, shredded cheese, paprika, and salt until thick. 3. Cool the filling. 4. Fill and seal 12 dough discs, then brush with beaten egg. 5. Bake at 400°F for 18 to 22 minutes.
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