Servings: 18 Empanadas | Preparation Time: 45 minutes | Cooking Time: 35 minutes
Ingredients
For the Empanada Dough:
- 3 cups of all purpose flour
- 3/4 cup of Cool Runnings coconut milk
- 2/3 cup of cannellini beans, rinsed and drained
- 2–4 tbsp. of filtered water
- 1 tsp of Cool Runnings salt
- 1/4 cup of milk (optional, for brushing Empanadas)
- 1 1/4 cup of fresh corn, removed from cob
- 1 yellow onion
- 1/4 cup roasted red peppers, finely diced
- 1 cup of Cool Runnings coconut milk
- 1/2 tsp of salt
- Black pepper, to taste
Directions
1. In a large mixing bowl, whisk together the flour and salt.
2. Add the cannellini beans and ¾ cup coconut milk to a blender. Blend for 60–90 seconds until smooth.
3. Pour the blended mixture into the flour. Use two knives to "cut" the liquid into the dry ingredients, then knead by hand until a dough forms. If the dough feels too dry, add water 1 tablespoon at a time until soft and slightly sticky.
4. Divide the dough in half. Roll each half between two sheets of parchment paper to about ⅛-inch thickness. Transfer the rolled dough to the fridge to chill while you prepare the filling.
5. For the filling: In a medium pot over medium heat, add a splash of water and cook the diced onion until translucent. Stir in the roasted red peppers, corn, salt, and pepper. Pour in 1 cup of coconut milk and bring to a boil. Reduce heat and simmer for 15–20 minutes until thickened. Remove from heat and let cool slightly.
6. Preheat oven to 350°F (175°C). Roll out the chilled dough again briefly to ensure it's thin and even.
7. Use a round cookie cutter or the rim of a glass to cut circles from the dough—about 18 in total.
8. To assemble: Flatten each dough circle slightly with your fingers. Add 1–2 tablespoons of corn filling to the center. Fold the dough over into a half-moon and seal the edges by pressing with a fork or pinching by hand.
9. Arrange the empanadas on a parchment-lined baking sheet. Lightly brush with milk or egg white for a golden finish. Bake for 30–35 minutes or until golden brown. Serve warm and enjoy!
Corn Empanadas Recipe Card
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