Choclo empanadas with cassava dough

Good morning, good afternoon and good night my friends from Paulina Kitchen: Today we have a recipe for stabs of corn that is the queen of the party: super fast to do, and economics! This easy recipe does not wear cream, or white sauce or bechamel sauce. But it is equally creamy and it is very rich!

Surely when they listen to "Choclo Empanadas" Pieensan "Uh that will take me a lot of time, it was already", I have great news: in reality nothing to do! There are a million ways to make empanadas, they are in the humita style, or with cheese, or with more white sauce than corn ... They are all very rich peeeero we already saw them everywhere.

The recipe we bring you today is without aggregates, and easy version! You can add what you want, but it will be your touch. This recipe is only corn. And it is delicious.

About these choclo empanadas

These choclo empanadas can do them and cook them all at the time , or they can also do mealprep style. They prepare them and instead of sending it to the oven they keep them with separators in the freezer.

What I do is prepare many empanadas, perhaps up to a dozen of more and then put them in the freezer. Thus, at another time when I want to eat choclo empanadas, I sack them from the freezer and baked. Ready, I have dinner after going back without wanting to think about what to cook.

You can do that with each empanada you do at home huh, of any flavor! Every time you do some more than instead of sending them to the oven you put them to freeze. Then you can cook one of every taste and UF, Delivery who knows you? You have your own empanadas delivery of all flavors and without having to spend more.

Apart from this recipe for stinging pods we bring you a mass of cassava for those who are encouraged to try it. It has a completely different flavor to the empanadas tapas that we always use. 

We already know that in Argentina the empanadas of meat are the favorites of many and the ham and cheese empanadas are the ones that are made in a second. But here we like to make everything homemade and that's why we prepare empanadas of all flavors. If you have the little time, do not stop trying to be surprised!

Ingredients

• 2 cups of grated and shelled corn (or 2 creamy crows)
• 3 Green oneles or 2 large
• 1 onion 
• 3 garlic cloves
• ½ red bell pepper
• ½ green bell pepper
• 2 perita tomatoes
• 70 gr of butter
• 1 CDA of flour
• 1 CDA of dehydrated broth or 2 broths
• 2 hard eggs (optional)
• Olives (optional)
• Herbs and condiments to taste: oregano, thyme, sweet paprika, ground chili, nutmeg
• Salt and pepper
• 12 empanadas tapas
• A beaten egg (to brush)
• 1 CDA of sugar

Choclo Empanadas step by step

We are going to review the step by step where we will make the fast version, but remember that if they are encouraged you can prepare white sauce and there will be a much more classic choclo empanadas. If you are encouraged to prepare white sauce, simply make sure we are thick and then add it to the preparation before cooling the filling.

1. Chop the onion, bullshit and garlic. Sauté in the butter until they are transparent. 
2. Add the chopped tomato next to the tablespoon of broth (or balditos), chopped green onions, herbs and condiments to taste.
3. Incorporate the cups of choclo half grated and half broken down. The idea is that the choclo empanada is creamy but the texture of the corn grains also feels, so half of the choclos are scratch to be soft and the other half is described with the knife.
4. Salpimentar. Add the tablespoon of flour and incorporate very well. Stir until the preparation breaks boil again. Cook a few more minutes, until the flour flavor is felt. Remove from heat and cool well. It is very important that the filling is very cold before assembling the stabs of corn!
5. Once cold add the olive and the chopped hard egg and mix.
6. To the oven source we put a little oil, we expand so that the entire wet surface is (do not pass!). Then a little flour, and stir the fountain with the hands to cover the entire surface. It must be floured, that is the secret so that they do not stick.
7. Preheat the oven to 180 or 190 ° D
8. Build the stalls of corn, brush with the egg and sprinkle with sugar above. We are accommodating them at the source that we have already prepared.
9. Bake for 15 or 20 minutes. When golden brown and go! Enjoy 🙂

A different empanadas mass: cassava dough

This dough is of a typical Paraguay recipe called mandi'o cake. It is a meat empanada and the dough is cassava. He has a very soft texture and it is very good to look for a turn to our recipes, and the truth is that these choclo empanadas are given a special flavor, so I recommend that you encourage you to try it and tell me.

Mass ingredients

• 1 kg of cassava
• 1 egg
• 1 cda of fat or butter
• 1 cup of cornmeal
• ¼ cup of wheat flour
• Salt

Preparation of the mass of cassava

1. Wash and peel the cassava very well, cut into large pieces and cook it in salt water until it is very tender. That is about half an hour.
2. Strain and make a fine fine puree. Add the fat or butter, salt, half cup of cornmeal and the fourth cup of wheat flour. Knead.
3. The other half cornmeal is used to sprinkle the mesada and stretch the dough. Stretch it in a thickness of approximately 2 mm. Sprinkle with abundant cornmeal above and below. 
4. Cut into circles such as "normal" empanadas tapas. They are already ready to use!
5. For the repulgue you can do the classic empanada repulgue or also only wet the edges of the circle and close in the form of a medialuna by pressing the edges well so that it does not escape air.

Obviously this is another option for those who want to try something different. For today's corn empanadas you can also use the common tapas that are achieved in the supermarket and make them very quickly , or they can also prepare the empanadas dough .

I hope you do these choclo empanadas and I love them as much as me.