Classic humita empanadas are a staple of Argentine cuisine, but there are certain variations that can be made for a different presentation. Today’s idea is to prepare open humita empanadas, a recipe I found on the La Salteña pastry website. It’s truly creative because the presentation is beautiful and offers...
Ingredients
Filling
corn cream1can
green onions2
flour1tbsp
milk4tbsp
grated Port Salut cheese100g
eggs2
butter50g
salt
pepper
Empanada Dough
La Salteña empanada dough rounds12
Nutrition (per serving)
Calories
64.5kcal (3.22%)
Protein
2.3g (4.64%)
Carbs
3.4g (1.23%)
Sugars
0.6g (1.1%)
Healthy Fat
1.4g
Unhealthy Fat
2.9g
% Daily Value based on a 2000 calorie diet
How to make Open Humita Empanadas
Prepare the Filling
- Step 1
Sauté the green onions (cut into rings) in butter.
- Step 2
Separate the egg yolks from the whites and beat the whites until stiff peaks form.
- Step 3
Add the corn cream, flour, and milk to the sautéed onions, stirring until all the ingredients are well combined. Season with salt and pepper to taste.
- Step 4
Cook the mixture over low heat until it begins to boil. Remove from heat and add the egg yolks and grated Port Salut cheese. Mix well, and finally, gently fold in the whipped egg whites using a folding motion to avoid deflating them. Let the mixture cool.
Assemble and Bake
- Step 1
Using the empanada dough rounds, shape small baskets and fill them with the prepared mixture.
- Step 2
Bake in a preheated oven at 200°C (390°F) for approximately 20 minutes.
Presentation
- Step 1
Serve the open humita empanadas garnished with a few fresh basil leaves.
Nutrition (per serving)
Nutrition (per serving)
Calories
64.5kcal (3.22%)
Protein
2.3g (4.64%)
Carbs
3.4g (1.23%)
Sugars
0.6g (1.1%)
Healthy Fat
1.4g
Unhealthy Fat
2.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the egg whites are beaten to stiff peaks to give the filling a light and airy texture.
Let the filling cool completely before assembling the empanadas to prevent the dough from becoming soggy.
Use fresh basil leaves for garnish to enhance the presentation and flavor.
FAQS
Can I use a different type of cheese?
Yes, you can substitute Port Salut cheese with another mild, creamy cheese like mozzarella or Havarti.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just make sure to let it come to room temperature before assembling the empanadas.
What can I use instead of La Salteña empanada dough rounds?
You can use any store-bought empanada dough or even make your own dough at home.
How do I prevent the empanada baskets from collapsing during baking?
Ensure the dough is shaped firmly into baskets and avoid overfilling them with the mixture.
Can I freeze the empanadas?
Yes, you can freeze the assembled empanadas before baking. Bake them directly from frozen, adding a few extra minutes to the baking time.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia