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Empanadas of Humita Recipe• 12 dough disks for empanadas to be baked in the oven • 1 onion • ½ chili • 1 can of diced tomato • 1 can of creamy corn • salt • pepper • a pinch of sugar • 1 egg Arrange the dough disks over the floured counter.Chop the onion and while it is boiling in a saucepan, add tablespoons of water until it gets tender. Add the chopped chili, tomatoes, corn and let it cook until thick. Season to taste and let it cool off. Spread the filling over the dough, wet the dough border with whisked eggs and fold the dough in two, obtaining the empanada shape. A repulgue or pattern is made in the border to seal the two sides together. Brush the pastry with some beaten eggs. Arrange them in a baking tray and put them in a pre-heated oven. Bake until they are brown. {include file=google/200×200}
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