Empanadas Abiertas de Humita (Creamy Corn Empanadas)

Name: Empanadas Abiertas de Humita (Creamy Corn Empanadas)
Total time: 38
Yield: 12
Ingredients: 12 empanada pastry rounds; 5 tablespoons butter, divided; 3 green onions, minced; 1 (14 ounce) can sweet corn, drained; salt and ground black pepper to taste; 1 pinch ground nutmeg; 6 tablespoons all-purpose flour; 1.5 cups whole milk; 6 tablespoons grated Parmesan cheese, divided

Recipe by MariaZoroza from allrecipes.com

Appetizer,Snack 38 Mins.

Ingredients

12 servings

•

12 empanada pastry rounds
•

5 tablespoons butter, divided
•

3 green onions, minced
•

1 (14 ounce) can sweet corn, drained
•

salt and ground black pepper to taste

•

1 pinch ground nutmeg
•

6 tablespoons all-purpose flour
•

1.5 cups whole milk
•

6 tablespoons grated Parmesan cheese, divided

Instructions

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
Line the muffin cups with the 12 pastry rounds.
Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
Fill pastry with corn mixture and top each with remaining Parmesan cheese.
Bake in the preheated oven until golden, about 15 minutes.