Go Back

Cheesy Corn Empanadas

Print Recipe Pin Recipe
Makes 15 empanadas
You don’t need to be vegetarian to enjoy these delicious Cheesy Corn Empanadas!  Deep-fried to golden perfection, the pastry crust lends itself to a crisp, crunchy bite, while the buttery Oaxaca cheese mixes with fresh corn kernels for a refreshing, delicate flavor. Serve with sour cream and fresh cilantro, and your empanadas are ready for any occasion.

Ingredients
  

  • 1½ cups (150 grams) shredded Oaxaca cheese
  • ¾ cup (125 grams) fresh corn kernels
  • 3 tablespoons (6 grams) finely chopped fresh cilantro
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground black pepper
  • Masa Empanada Dough (recipe precedes)
  • Vegetable oil, for frying
  • Sour cream and chopped fresh cilantro, to serve

Instructions

  • In a medium bowl, stir together cheese, corn, cilantro, salt, and pepper.
  • Line a tortilla press with plastic wrap.
  • Divide Masa Empanada Dough into 15 portions (about ¼ cup or 64 grams each). Using prepared tortilla press, press each portion flat. Spoon about 3 tablespoons (19 grams) cheese mixture into center of each dough piece; fold dough in half until edges meet. Crimp edges as desired. Cover and refrigerate.
  • In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°F (180°C) to 360°F (182°C).
  • 5.Working in batches, carefully add empanadas to hot oil. Fry, turning occasionally, until golden and crisp, 3 to 5 minutes. Remove using a slotted spoon or spider strainer, and let drain on paper towels. Serve with sour cream and cilantro.
Tried this recipe?Let us know how it was!