FNCCC - Week #11 Daisy Martinez

This week's featured chef is Daisy Martinez. You can tell by her list of recipes that she comes from a Latin background. Too many good things to choose from!

I chose the corn empanadas and was very happy with them. I had an oozing problem so the next time I make them I'll seal them much better. Now that I have discovered frozen empanada wrappers I will be creating many flavorful empanada delights! Think of the possibilities.... :)

Creamy Corn Empanadas: Humitas
Recipe courtesy Daisy Martinez

Ingredients
4 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
1/4 teaspoon smoked paprika (is regular paprika the same?? that is what I used)
Kosher or fine sea salt and freshly ground pepper
2 cups frozen corn, defrosted (I used low salt canned corn)
1 heaping tablespoon chopped flat-leaf parsley (we left out for the kid's sake)
8 (6-inch) store-bought empanada wrappers, preferably red (seasoned)
Vegetable or canola oil (didn't fry them so I didn't need)

Directions
Make the filling: Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan. Add the paprika and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers. (mine wasn't completely cool, we were hungry!)

Here is the corn filling that I was eating by the spoonful. It was so yummy!

To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape. Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork.

(If I had a picture I would have messed with the crimping but no visual equals fork closure for me).

Fry the Empanadas: (empanadas may also be baked; see Note below): Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides. Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F. Carefully slip as many of the empanadas into the oil as will fit without crowding. Cook until the dough is lightly browned, about 3 minutes. Carefully flip and repeat. Drain briefly on paper towels before serving. Repeat with remaining empanadas.

I just have this phobia of frying foods. I like to eat them but don't like the grease smell it makes my house have for way too long after eating. So needless to say, I baked them.

Note: To bake empanadas, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, or use a nonstick baking sheet. Bake until the empanadas are light golden brown, about 25 minutes. Cool a few minutes before serving. (we didn't wait)

Aren't they pretty?

So what did you make??