Mexican Street Corn Empanadas
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Mexican Street Corn Empanadas
Mexican Street Corn Empanadas

All the street corn fixings get wrapped in our flaky pie dough rounds for an incredibly delicious portable meal or an appetizer.

Servings: 45 servings (1 serving = 1 hand pie)
Prep
INGREDIENT
WEIGHT
MEASURE
Chili Lime Crema
INGREDIENT
WEIGHT
MEASURE
Mayonnaise
8 oz
1 1/8 cups
Sour cream
12 oz
1 1/2 cups
Sambal Oelek chili garlic sauce
1 Tbsp
Lime juice
1 Tbsp
Granulated sugar
1/8 tsp
Garlic powder
1/2 tsp
Whole milk
1.50 oz
3 Tbsp
Filling
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
2 lb
4 cups
Sour cream
8 oz
1 cup
Mayonnaise
8 oz
1 cup
Mild green chilies, canned
1 lb
2 cups
Lime juice
2 oz
1/4 cup
Hot sauce
1 oz
2 Tbsp
Garlic powder
1 tsp
Smoked paprika
1 tsp
Red pepper flakes
1/2 tsp
Kosher salt
1/2 tsp
Roasted corn, IQF, thawed
3 lb
9 cups
Pepper Jack cheese, shredded
12 oz
3 cups
Bacon, cooked, chopped
14 oz
3 1/2 cups
Finishing
INGREDIENT
WEIGHT
MEASURE
Cotija cheese, crumbled
13.50 oz
2 3/4 cups
Prep
  1. Thaw pie dough round, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
Chili Lime Crema
  1. Combine mayonnaise, sour cream, Sambal Oelek chili garlic sauce, lime juice, sugar, garlic powder and whole milk in a mixing bowl.
  2. Stir until combined and refrigerate until needed.
Filling
  1. Combine cream cheese, sour cream, mayonnaise, green chilies, lime juice, hot sauce, garlic powder, paprika, red pepper flakes and salt in a large mixing bowl.
  2. Stir until combined; fold in corn, cheese and bacon and refrigerate until needed.
Assembly
  1. Remove paper from pie dough round and place sticky side down on parchment-lined sheet pan.
  2. Deposit #12 scoop of Filling mixture onto each pie dough round; flatten to cover half of the round, leaving a border.
  3. Brush border all the way around with water; fold dough over filling and crimp edges with a fork to seal.
  4. Bake as directed below until golden brown and flaky.
BAKE:
TEMP
TIME
Convection Oven*
325°F
18-22 minutes
Standard Oven
375°F
28-32 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Finishing
  1. Serve an empanada immediately topped with 2 tsp Chili Lime Crema and 1 Tbsp sprinkle of Cotija cheese.

  • Serve with a lime wedge and/or chopped cilantro for a pop of color.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 hand pie
Calories
700
Calories from Fat
470
% Daily Value
Total Fat
52g
80%
Saturated Fat
31g
156%
Trans Fat
1/2g
Cholesterol
55mg
18%
Sodium
860mg
36%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
7%
Sugars
5g
Protein
13g
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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