Sheet-Pan Humita Empanadas
Crispy-bottomed corn and cheese hand pies baked on a sheet pan in under 25 minutes. Argentinian comfort food that actually tastes homemade, not like a shortcut.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 400°F. Mix corn kernels, mozzarella, green onion, roasted pepper, corn paste, and queso fresco in a bowl.
Step 2
Thaw puff pastry at room temperature for 5 minutes, then lay on a cutting board. Cut each sheet into 4 squares (8 total).
Step 3
Place 2 heaping tbsp humita filling in the center of each pastry square. Fold corners to the center to form an envelope, pressing to seal.
Step 4
Transfer empanadas to a sheet pan lined with parchment. Brush tops with egg yolk wash.
Step 5
Bake until golden brown and puffed, 15–18 minutes. Pastry should be crispy and deep golden.
Step 6
Cool for 2 minutes, then serve hot with hot sauce or chimichurri on the side.
Tools you’ll need
- small mixing bowl
- sheet pan
- parchment paper
- pastry knife or sharp knife
- cutting board
- pastry brush
- oven
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
