Como Cozinhar Humita/Corn Empanada Filling Facile

Humita/Corn Empanada Filling - Turned out great! Very moist.. Today I am sharing this Humita/Corn Empanada Filling! A quick and easy dinner that is ready in under 20 minutes!

You can cook Humita/Corn Empanada Filling with 21 Ingredients and 18 steps. See the following guide!

1. Turnover dough for Empanadas (see recipe here in Rosanas Ideas).
2. The filling:.
3. Ingredients:.
4. 3 tablespoons butter.
5. 2 tablespoons oil.
6. 24 oz fresh corn or frozen corn.
7. 3 sweet onions finely chopped.
8. 4 garlic cloves finely chopped.
9. 1/2 tablespoon white pepper.
10. 1 vegetable bouillon.
11. Salt (to taste).
12. 100 grams Parmesan cheese.
13. 1 cup corn starch.
14. White Sauce/Bechamel:.
15. 750 ml milk.
16. Ingredients:.
17. 1 stick butter / butter (4 oz.).
18. 1 cup cold milk.
19. 1/2 tablespoon salt.
20. 1/4 teaspoon white pepper.
21. 1/8 teaspoon nutmeg (optional).

1. Ingredients for the Filling:.
2. Preparation:.
3. Preheat a pan over medium heat, add butter and oil.
4. Add the onion, garlic, sauté until translucent.
5. Add pepper, vegetable bouillon, mix.
6. Add the corn, mix.
7. Cover and cook for 3-5 minutes (frozen) or 5-10 minutes fresh Taste to adjust the salt (reserve).
8. White Sauce/Bechamel Ingredients:.
9. Preparation:.
10. Place the cold milk in a bowl, add the corn starch, mix (reserve).
11. In a microwave safe container heat the liter of milk for 3 1/2 minutes.
12. In a non-stick frying pan melt the butter at low temperature.
13. Raise the temperature to medium / high, add the preheated milk.
14. Add the reserved mixture, salt and nutmeg.
15. Stir continuously with wooden spoon until it takes a thick consistency (reserve).
16. To finish the recipe:.
17. Combine the filling with the White sauce / Bechamel.
18. Add the parmesan cheese, mix (reserve).