Sweet & Smoky Corn Empanadas

For two years following my divorce, when the kids were very little, the three of us lived in a tiny cape cod rental house that we not-so-affectionately named “The Stink Bug House”. I’m sure you can guess why. I don’t think the house had any more stink bugs than any other house located on a wooded lot in the springtime, but for some reason they felt like a huge nuisance. At that time, the kids were old enough to do small jobs in the kitchen and young enough that spending an afternoon cooking felt like a fun activity. Sometimes even now they’ll say, “Remember we used to make this at The Stink Bug House?” These Sweet & Smoky Corn Empanadas were one of those things we used to make together in that tiny kitchen.

What is an Empanada?

An empanada is a crescent-shaped savory pastry that can be filled with anything from meat to pork to cheese to veggies. Empanadas are commonly found in Spanish and Latin American cultures.

These Sweet & Smoky Corn Empanadas have the flavors that kids enjoy but are also sophisticated enough to serve on a party tray to adults. Sweet corn plays the leading role. It’s then balanced by smoky, salty bacon, sharp cheddar cheese and mild green Anaheim chiles. All of this yumminess is then wrapped up in flaky little purses. The filling itself looks and smells so amazing that I’ve often thought about what else I could do with it in other recipes. More on that in a future post!

For now, we’re stuffing the mixture into these little crusts. A great job for little hands, kids will love sealing them and using a fork to crimp the edges.

How to make Sweet & Smoky Corn Empanadas

You can make these Sweet & Smoky Corn Empanadas as easy or as difficult as you want to. In the past, I roasted the Anaheim chiles over a flame, then removed the seeds and skins and diced them up. If corn was in season, I grilled it until it was charred, then shaved the kernels off the cobs. Doing these things will obviously result in a bolder-tasting empanada. If you’ve got that time, by all means, go the extra mile.

But over the years I’ve found that our favorite empanada recipe can be accomplished using a few quick shortcuts that will really reduce your prep time. For this recipe, we’re using canned chiles and corn. So we cook the bacon in a pan, and then just throw everything else in. One pan, done and done. You’ll want to chill the filling in the fridge until it’s pretty cold or, at the very least, room temperature. It will make these Sweet & Smoky Corn Empanadas much easier to assemble.

Don’t Skip the Spanish Paprika

Before you pop them into the oven, give them a dusting of Spanish paprika for a really authentic flavor. Spanish paprika, also known as smoked paprika, is just that – smoky. Don’t confuse it with regular paprika, as they have very different flavor profiles.

This recipe makes about 30 Sweet & Smoky Corn Empanadas, perfect for your next gathering. After all these years, they still bring my family to the table! Enjoy!

Sweet & Smoky Corn Empanadas

Sweet corn, salty bacon, sharp cheese and mild green chiles stuffed into flaky pastries and baked golden

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Prep Time 30 mins

Cook Time 15 mins

chilling 30 mins

Total Time 1 hr 15 mins

Course Appetizer, Snack

Cuisine Spanish

Servings 4 dozen

Ingredients

  

1x2x3x

• 2 15 oz. cans of sweet corn kernels drained
• 1 7 oz. can diced green chiles drained
• 1 package refrigerated pie dough 2 sheets
• 6 strips of bacon diced
• 2 cups sharp cheddar cheese grated
• 1/2 cup diced scallions
• 1 egg yolk
• 1 Tbsp. water
• Spanish smoked paprika

Instructions

 

• Cook the bacon in a frying pan over medium heat. Remove bacon from pan and add the corn. Cook until the corn is browned, about 7-8 minutes. Add the chiles and cook another 2 minutes. Off heat, stir in the bacon, cheese and scallions. Transfer the mixture to a bowl, cover with plastic wrap and chill in the refrigerator at least 30 minutes.
• Preheat oven to 400 degrees. Roll out the dough onto a lightly floured surface. Using a 3-inch or larger biscuit cutter or the rim of a large glass, cut circles in the dough. Place a scant tablespoon of the corn mixture in the center of each circle. Fold the dough over and press to seal the edges. Use a fork to crimp the edges shut. Reroll the dough scraps and repeat the process.
• Place empanadas on a parchment-lined baking sheet. Whisk the egg yolk and water together. Brush empanadas with the egg wash. Dust empanadas with Spanish paprika. Sprinkle with additional cheese, if desired. Pierce the top of each empanada with a fork. Bake 15-18 minutes, until golden brown.

Keyword appetizers, easy

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