Empanadas Abiertas de Humita: Creamy Corn Empanadas Recipe
Empanadas are a staple in Latin American cuisine, and while the closed, hand-held version is perhaps the most well-known, its open-faced cousin, the *empanada abierta*, offers a delightful and equally satisfying experience. Today, we’re diving into a particularly delicious variation: *Empanadas Abiertas de Humita*. Humita, a creamy corn filling, is a beloved comfort food, and when paired with a flaky, buttery crust, it creates a truly irresistible combination. This recipe provides detailed instructions to guide you through each step, ensuring a successful and flavorful result.
## What is Humita?
Before we delve into the recipe, let’s understand what makes humita so special. Humita is essentially a fresh corn stew or cream, seasoned with onions, peppers, and spices. It’s typically found in Andean countries like Argentina, Chile, Peru, Bolivia, and Ecuador. Traditionally, it’s prepared by grating fresh corn kernels and then cooking them with the other ingredients. In some regions, it’s even wrapped in corn husks and steamed, similar to tamales. The texture is creamy and comforting, and the flavor is sweet, savory, and subtly spicy.
## Why Empanadas Abiertas?
While closed empanadas are fantastic for their portability, *empanadas abiertas* offer several advantages:
* **Easier to Make:** Forming the crust is simpler and less time-consuming. You don’t need to worry about crimping the edges perfectly.
* **Visual Appeal:** The open-faced design allows you to showcase the beautiful humita filling, creating a more visually appealing dish.
* **Crispier Crust:** The crust tends to be crispier as it’s more exposed to the heat in the oven.
* **Customization:** It’s easier to add toppings like cheese or herbs after baking.
## Empanadas Abiertas de Humita Recipe
This recipe makes approximately 6-8 *empanadas abiertas*.
**Ingredients:**
**For the Crust:**
* 2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water
* 1 egg, beaten (for egg wash)
**For the Humita Filling:**
* 4 cups fresh or frozen corn kernels (if using frozen, thaw completely)
* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 1 red bell pepper, finely chopped
* 2 cloves garlic, minced
* 1 teaspoon paprika
* 1/2 teaspoon ground cumin
* 1/4 teaspoon chili powder (optional, for extra heat)
* 1/2 cup milk or cream
* 1/4 cup grated Parmesan cheese (or other hard cheese like Pecorino Romano)
* Salt and pepper to taste
* 2 tablespoons fresh basil or cilantro, chopped (for garnish)
**Equipment:**
* Food processor (optional, but recommended for a flaky crust)
* Large bowl
* Rolling pin
* Baking sheet
* Parchment paper or silicone baking mat
* 9cm or 10cm round cookie cutter or bowl to create rounds.
* Fork
**Instructions:**
**Part 1: Making the Empanada Dough**
The key to a flaky empanada crust is cold ingredients and minimal handling. This prevents the gluten from developing too much, which can result in a tough crust.
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Incorporate the Butter:**
* **Using a food processor:** Add the cold, cubed butter to the flour mixture in the food processor. Pulse until the mixture resembles coarse crumbs. This should take about 10-15 pulses. Be careful not to over-process.
* **By hand:** If you don’t have a food processor, you can use a pastry blender or your fingertips to cut the butter into the flour. Work quickly and keep the butter as cold as possible. The goal is to create small pieces of butter coated in flour.
3. **Add the Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. It should be slightly shaggy, not smooth. Avoid over-mixing.
4. **Form the Dough:** Turn the dough out onto a lightly floured surface. Gently bring it together into a disc. Don’t knead it! The less you handle the dough, the flakier the crust will be.
5. **Chill the Dough:** Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, preventing the dough from shrinking when baked.
**Part 2: Preparing the Humita Filling**
While the dough is chilling, prepare the humita filling. This is a simple process that involves sautéing vegetables and then blending them with the corn and seasonings.
1. **Sauté the Vegetables:** Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. **Add the Spices:** Stir in the paprika, cumin, and chili powder (if using). Cook for 30 seconds more, until fragrant.
3. **Blend the Corn:** In a blender or food processor, combine the corn kernels with the milk or cream. Blend until smooth. You can leave a few kernels unblended for added texture if you prefer.
4. **Combine the Mixture:** Pour the blended corn mixture into the skillet with the sautéed vegetables. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-10 minutes. Be careful, the corn mixture can splatter.
5. **Add Cheese and Season:** Stir in the grated Parmesan cheese. Season with salt and pepper to taste. Remember that the cheese is already salty, so start with a small amount and adjust accordingly.
6. **Cool Slightly:** Remove the humita filling from the heat and let it cool slightly while you prepare the crust. This will prevent the crust from becoming soggy.
**Part 3: Assembling and Baking the Empanadas**
Now it’s time to bring everything together and bake these delicious *empanadas abiertas*!
1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. **Roll Out the Dough:** Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. If the dough is sticking, add a little more flour to the surface.
3. **Cut Out Circles:** Using a cookie cutter or bowl that measures about 9cm or 10cm in diameter, cut out circles from the dough. Re-roll any scraps to get as many circles as possible. Remember to be gentle with the dough.
4. **Transfer to Baking Sheet:** Carefully transfer the dough circles to the prepared baking sheet.
5. **Add the Filling:** Spoon about 2-3 tablespoons of the humita filling onto each dough circle, leaving a small border around the edge. Don’t overfill the empanadas, or the filling will spill out during baking.
6. **Crimp the Edges (Optional):** For a decorative touch, you can lightly crimp the edges of the dough with a fork. This also helps to seal the filling in, although it’s not strictly necessary for *empanadas abiertas*.
7. **Egg Wash:** Brush the edges of the dough with the beaten egg. This will give the crust a golden brown color and a shiny finish.
8. **Bake:** Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is heated through and slightly bubbly.
9. **Garnish and Serve:** Remove the *empanadas abiertas* from the oven and let them cool slightly on the baking sheet before transferring them to a serving plate. Garnish with fresh chopped basil or cilantro. Serve warm and enjoy!
**Tips and Variations:**
* **For a Gluten-Free Version:** Use a gluten-free all-purpose flour blend for the crust. You may need to add a little more water to the dough to get it to come together. Ensure all other ingredients are also gluten-free.
* **Add Cheese to the Crust:** You can add grated cheese, such as Parmesan or cheddar, to the dough for extra flavor. Simply add it to the flour mixture before adding the butter.
* **Spice it Up:** For a spicier humita filling, add a pinch of cayenne pepper or a finely chopped jalapeño to the sautéed vegetables.
* **Vegetarian Options:** Make sure your Parmesan cheese is vegetarian, as some contain animal rennet.
* **Make-Ahead Tip:** The empanada dough can be made ahead of time and stored in the refrigerator for up to 2 days. The humita filling can also be made a day in advance and stored in the refrigerator. Let both come to room temperature before assembling the empanadas.
* **Freezing Instructions:** Baked empanadas can be frozen. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Reheat in a preheated oven at 350°F (175°C) until warmed through.
* **Use of pre-made pastry:** If you want to save time, you can use store-bought puff pastry or pie crust for the empanada dough. Just be sure to follow the package directions for baking.
* **Adding meat:** If you are not vegetarian, small pieces of cooked chicken or beef can be added to the humita filling.
## Serving Suggestions
*Empanadas Abiertas de Humita* are delicious on their own as a snack or appetizer. They also make a satisfying light lunch or dinner. Here are a few serving suggestions:
* **With a Salad:** Serve with a simple green salad or a more elaborate salad with grilled vegetables.
* **With a Soup:** Pair them with a warm bowl of soup, such as a creamy tomato soup or a hearty vegetable soup.
* **As Part of a Tapas Platter:** Include them on a tapas platter with other Latin American appetizers, such as guacamole, salsa, and quesadillas.
* **With a Dipping Sauce:** Serve with a spicy aioli or a chimichurri sauce for added flavor.
## Conclusion
*Empanadas Abiertas de Humita* are a delightful and satisfying dish that’s perfect for any occasion. With its flaky, buttery crust and creamy, flavorful corn filling, it’s sure to be a crowd-pleaser. This recipe provides detailed instructions and helpful tips to guide you through each step, ensuring a successful and delicious result. So, gather your ingredients, preheat your oven, and get ready to enjoy these amazing open-faced empanadas! They offer a unique twist on traditional empanadas, making them a fantastic addition to your culinary repertoire. Enjoy!