Creamy Rajas with Corn Empanadas
A spicy and savory cream filled pastry treat to enjoy for lunch or as a snack. It makes a great appetizer too!
30 mins. to Prepare
60 mins. Cooking Time
20 mins. Standing Time cooling
110 mins. Total
Servings: 20 empanadas
ROAST chiles over an open flame, turning frequently with tongs for 5 minutes or until charred on all sides. Place in plastic bag; set aside to allow to steam for 10 minutes. Using your hands, carefully rub and remove the charred skin. Slice chiles open lengthwise. With a spoon, remove seeds and veins; slice chiles in strips.
HEAT oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for about 2 minutes or until onion begins to soften. Reduce heat to medium-low. Add tomato; cook for 3 minutes. Add chile strips and corn; cook, stirring frequently, for 5 minutes. Add NESTLÉ Media Crema, salt and pepper. Cook, stirring frequently, for 10 minutes until gently boiling. Remove from heat; set aside to cool.
PREHEAT oven to 350° F.
LAY out dough discs on a large working surface. Place 1 heaping tablespoon of chile mixture on the center of each disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on a large baking sheet; brush with egg and prick tops with fork.
BAKE for 35 to 40 minutes or until tops are golden brown.
No reviews have been found. Be the first to rate and review this recipe!