Sweet Corn, Celery & Manchego Empanadas with Radish Chimichurri

Empanada

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TOTAL TIME
1 hour 10 minutes
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YIELD
10-12

What You Need

For the Filling:

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 4 cups sweet corn kernels
  • 1 cup peeled and diced celery
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper

For the Cheese Sauce:

  • 3 tablespoons unsalted butter
  • 10 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup cream
  • ½ cups grated Manchego cheese
  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon ground black pepper, or taste

For Assembly:

  • 1 large egg
  • 1 teaspoon water
  • 12 empanada dough shells, small

Radish Chimichurri Sauce:

  • 1 cup radishes
  • 3 cloves garlic
  • 1 bunch parsley with stems
  • 1/4 cup olive oil
  • 1/4 red wine vinegar
  • 1/8 teaspoon red pepper flakes
  • Kosher Salt, to Taste
  • Fresh black pepper, to Taste
  • 1/4 cup water optional if the sauce is too thick

Make It

Prepare the Filling:
  1. In a heavy skillet over medium heat, heat the butter and olive oil and sauté the onion, celery, and red pepper until soft and fragrant, 5 to 8 minutes.
  2. Add the corn and cook, stirring, for 5 to 7 minutes more.
  3. Stir in the cilantro.
  4. Remove from heat, season with salt and pepper to taste. Set aside to cool.

Prepare the Cheese Sauce:

  1. Melt the butter in a medium saucepan. Whisk in the flour over medium heat, stirring for 2 to 3 minutes.
  2. Whisk in the milk and cream, stirring continuously until the mixture thickens and comes just to a boil. Approximately 10 minutes.
  3. Stir in the cheese, season to taste with salt and pepper. Remove from heat.
  4. Stir vegetable mixture into cheese mixture and let cool (or chill in a refrigerator overnight).

Prepare the Chimichurri Sauce:

  1. Roughly chop the radishes.
  2. Add all ingredients, except water and including radishes to a food processor.
  3. Blend on high speed for 1 minute until a thick sauce forms.
  4. Add 1 tablespoon of water at a time if the sauce is too thick.
  5. Store refrigerated until use.

Assemble Empanadas:

  1. Preheat oven to 375 F.
  2. Separate your empanada shells
  3. Spoon 2 to 3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
  4. Fold the top half of the circle of dough over the filling to form a semicircle and press edges together firmly to seal.
  5. Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.
  6. Place empanadas on a baking sheet.
  7. Whisk egg with water and brush mixture lightly over the entire surface of each empanada.
  8. Bake for 15 to 20 minutes, until light golden brown.
  9. Plate and serve with chimichurri

* Alternatively, the Empanadas can be fried until golden brown in canola oil at 350 F

Recipe by Chef Rosana Rivera

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