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Empanadas with Corn Recipes from The Kitchn

kept bymlehet
recipe byThe Kitchn

Makes 12 small or 8 large empanadas


For the dough:
3 cups flour
1 1/2 sticks butter, chilled and cut into cubes
3/4 teaspoon salt
1 large egg
8 tablespoons cold water

For the filling:
4 cups fresh corn (approximately 1 bag of frozen corn is fine)
3 green onions, thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon mustard
3 tablespoons milk
1 small squeeze of lemon juice
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon sugar

For assembly:
1 large egg, whisked
Sea salt or Maldon salt to taste (for garnish)



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