Baked Corn Empanaditas
| Yield: | 4 Servings |
| Categories: | Mexican |
| DOUGH | ||
| 4 | c | Finely ground deep yellow masa harina |
| 2 3/4 | c | Cold water |
| 1 | ts | Salt |
| STUFFING | ||
| 3 | tb | Olive oil |
| 1 | md | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 1 | Jalapeno pepper; seeded and finely chopped | |
| 1 | ts | Ground cumin |
| 1 | ts | Coarse salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | lg | Tomato; peeled, seeded and finely diced |
| 1/2 | lb | Potatoes; cooked and cut into 1/4inch dice |
| 2 | c | Fresh corn kernels; (about 5 ears) |
| 1/2 | bn | Chopped Italian parsley |
| 1/2 | c | Grated Anejo cheese |
| GLAZE | ||
| 1 | Egg white | |
| 2 | tb | Water |
| 1/2 | ts | Coarse salt |
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