Prepare the Filling:
- 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.
- Add the corn and cook, stirring, for 5 to 7 minutes more.
- Stir in the cilantro.
- Remove from heat, season with salt and pepper to taste. Set aside to cool.
Prepare the Cheese Sauce:
- Melt the butter in a medium saucepan. Whisk in the flour over medium heat, stirring for 2 to 3 minutes.
- Whisk in the milk and cream, stirring continuously until the mixture thickens and comes just to a boil. Approximately 10 minutes.
- Stir in the cheese, season to taste with salt and pepper. Remove from heat.
- Stir vegetable mixture into cheese mixture and let cool (or chill in a refrigerator overnight).
Prepare the Chimichurri Sauce:
- Roughly chop the radishes.
- Add all ingredients, except water and including radishes to a food processor.
- Blend on high speed for 1 minute until a thick sauce forms.
- Add 1 tablespoon of water at a time if the sauce is too thick.
- Store refrigerated until use.
Assemble Empanadas:
- Preheat oven to 375 F.
- Separate your empanada shells
- 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.
- Fold the top half of the circle of dough over the filling to form a semicircle and press edges together firmly to seal.
- 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.
- Place empanadas on a baking sheet.
- Whisk egg with water and brush mixture lightly over the entire surface of each empanada.
- Bake for 15 to 20 minutes, until light golden brown.
- 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