Prep Time 45m
Cook Time 30m
Ready Time 90m
Yield 12 empanadas

  • 6 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, divided
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 tablespoon sugar
  • 3/4 cup chopped onion
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 3/4 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 (8 oz.) container lump crabmeat, picked over
  • 1 teaspoon minced fresh thyme leaves
  • OR 1 teaspoon minced fresh tarragon leaves
  • 1 large egg, beaten
  • 2 recipes prepared Empanada Dough
  • Crisco® Pure Vegetable Oil
Preparation Directions
  • Step 1Melt 3 tablespoons shortening in large skillet over medium heat. Add corn; saute 3 minutes. Sprinkle with sugar. Remove from skillet.
  • Step 2Melt remaining 3 tablespoons shortening in same skillet over medium-low heat. Add onion; saute 5 minutes or until tender. Stir in flour until blended. Stir in half-and-half gradually. Add salt and nutmeg. Bring to a simmer over medium heat, stirring constantly. Cook 2 minutes, stirring constantly, until sauce thickens. Fold in corn, crab and thyme. Remove filling from skillet and cool completely.
  • Step 3Divide Empanada Dough into 12 equal pieces. Roll each on lightly floured surface into 6-inch circle. Brush edges with water. Spoon 1/4 cup corn mixture onto each circle. Fold dough in half to cover filling. Seal edges by pinching or pressing with fork.
To Bake:
  • Step 1Heat oven to 400°F. Beat egg in small bowl with fork until foamy. Brush over empanadas. Bake 15 to 17 minutes or until golden brown. Cool 10 minutes before serving.
To Fry:
  • Step 1Heat 1 inch oil to 350°F in Dutch oven over medium-high heat. Cook in batches, 3 to 4 minutes, or until golden brown, turning halfway through cooking time. Drain on paper towels. Cool 10 minutes before serving.
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