Prep Time 45m
Cook Time 15m
Ready Time 60m
Yield 10 empanadas


Ingredients
  • 2 tablespoons Crisco® Pure Vegetable Oil, plus additional for frying
  • 1/2 cup chopped onion
  • 1 1/2 cups fresh or frozen and thawed corn kernels
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons sugar
  • 1/2 cup milk
  • 1/4 cup whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup part skim ricotta cheese
  • 1 tablespoon chopped fresh cilantro
  • 1 (14 oz.) package frozen pastry dough disks for empanadas (10 disks)
Preparation Directions
  • Step 1Heat 2 tablespoons vegetable oil in large skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add corn and cook 2 minutes. Stir in flour and sugar. Cook 3 minutes, stirring constantly. Gradually add milk and cream; stir in salt and nutmeg. Cook 3 minutes or until sauce is very thick. Let cool 15 minutes. Stir in ricotta cheese and cilantro.
  • Step 2Roll each pastry disk to a 5-inch circle on lightly floured surface. Brush edges with water. Spoon 2 tablespoons corn filling onto each circle. Fold dough in half to cover filling. Completely seal edges with tines of fork.
  • Step 3Heat 1-inch vegetable oil in large heavy skillet over medium heat. Fry empanadas in hot oil 4 to 5 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Cool 10 minutes before serving.
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