Empanadas de humita – creamed sweetcorn empanadas

Ingredients for 4 portions

• 3 tbspButter
• 1Yellow onion, finely chopped
• 1Bell pepper, finely chopped
• 3 tbspPlain flour
• 300 mlMilk
• 300 gCreamed corn
• 300 gSweetcorn, drained
• to tasteNutmeg
• to tasteSalt
• to tasteBlack pepper
• 150 gMozzarella, in small cubes
• 24Empanada discs
• 1Egg, beaten

Method

1. Melt the butter in a saucepan over medium heat and soften the onion and pepper for about 8 minutes.
2. Stir in the flour and cook for 1 minute. Add the milk a little at a time, stirring constantly, and cook until you have a thick white sauce.
3. Add the creamed corn and sweetcorn, season with nutmeg, salt and pepper and cook, stirring, for 5 minutes until the filling is really thick.
4. Spread the filling in a dish and leave to cool completely, about 30 minutes.
5. Heat the oven to 200 °C. Put a spoonful of filling and a few cubes of mozzarella in the middle of each disc, wet the edge with water, fold over and crimp or pleat the edge to seal.
6. Place the empanadas on a lined baking tray and brush with the beaten egg.
7. Bake for 15–18 minutes, until golden.

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