Choclo Empanadas

Background

Choclo empanadas are a popular delicacy in South America, particularly in Chile and Argentina, where corn, known as "choclo," plays a significant role in local cuisine. These empanadas feature a savory and slightly sweet corn filling wrapped in a flaky, golden pastry. The dish showcases the rich agricultural traditions of the Andes and offers a unique twist on the traditional empanada, highlighting the natural sweetness and texture of corn. Enjoyed across the continent, cholco empanadas are a favorite during festivals and family gatherings.

Ingredients

• Empanada dough - 1 packet or homemade (enough for 12 empanadas)
• Olive oil - 2 tablespoons
• Onion - 1 large, finely chopped
• Garlic - 2 cloves, minced
• Choclo (fresh corn kernels) - 2 cups
• Red bell pepper - 1, diced
• Salt - to taste
• Black pepper - to taste
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Cheese (queso fresco or shredded mozzarella) - 1 cup
• Egg - 1, beaten (for egg wash)

Preparation

1. Prepare the Filling

Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for an additional minute until fragrant. Add choclo and red bell pepper to the skillet. Season with salt, black pepper, paprika, and cumin. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and let the mixture cool before stirring in the cheese.

2. Assemble the Empanadas

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the empanada dough on a lightly floured surface. Cut the dough into circles, about 5 inches in diameter. Place a spoonful of the corn mixture in the center of each circle. Moisten the edges of the dough with water, fold the dough over the filling, and press to seal. Crimp the edges with a fork for a decorative finish. Transfer the empanadas to the prepared baking sheet.

3. Bake the Empanadas

Brush the empanadas with the beaten egg to give them a golden color. Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown and crispy. Set a cooking timer to ensure you don’t overbake them.

Enjoying Choclo Empanadas

Serve your choclo empanadas warm, either as an appetizer or a main course accompanied by a fresh salad or steamed vegetables. For an authentic experience, pair them with a glass of Chilean or Argentinian wine, such as a Torrontés or a Carmenere. The combination of flavors and textures makes these empanadas a delightful dish perfect for sharing with friends and family during any occasion.