Fresh corn empanadas
- Preparation
- 30 minutes
- Cooking time
- 45 minutes
- Portions
- 6
ingredients
FILLING
- 30 ml (2 tbsp.) oil
- 250 ml (1 cup) minced scallions
- 125 ml (1/2 cup) chopped celery
- 1 onion, chopped
- 500 ml (2 cups) fresh Quebec corn kernels
- 350 g (3/4 lb) ground beef or lamb
- 10 ml (2 tsp.) ground cumin
- 10 ml (2 tsp.) grated fresh ginger
- Salt and freshly ground pepper
- 1 kg (2 lb) ready-made pie dough
SPICY COLE SLAW
- 1 medium-sized head Quebec cabbage, finely sliced
- 125 ml (1/2 cup) rice vinegar
- 60 ml (1/4 cup) sugar
- 3 cloves garlic, minced
- 2-5 ml (1/2-1 tsp.) crushed chillies
- 2 ml (1/2 tsp.) caraway seed
- Salt
SPICY TOMATO-YOGURT SAUCE
- 250 ml (1 cup) plain yogurt
- 125 ml (1/2 cup) chopped fresh coriander
- 1 tomato, finely diced
- 3 cloves garlic, minced
- 5 ml (1 tsp.) grated fresh ginger
- 1.2 ml (1/4 tsp.) crushed chillies
- 2.5 ml (1/2 tsp.) salt
Preparation
Corn Empanadas
Preheat oven to 180°C (350°F).
- Brown vegetables in oil for 5 minutes. Add meat and spices and continue cooking stirring regularly until meat is cooked. Season with salt and pepper. Cool slightly.
- Roll out dough to 3-mm (1/8-in.) thickness on a floured surface; cut out 12 15-cm (6-in.) circular shapes.
- Top six rounds with one sixth of the filling and spread leaving a 1-cm (1/2-in) border.
- Cover each empanada with the 6 other rounds, sealing borders. Lay empanadas on a cookie sheet and bake for 20 to 25 minutes or until golden.
Spicy Cole Slaw
Mix all ingredients together with a wooden spoon. Transfer to a jar, close and let macerate for 30 minutes.
Spicy Tomato-Yogurt Sauce
Mix all ingredients together in a bowl. Delicious with empanadas or any grilled meat!
