Lunch · 55 min · argentinian

Empanadas de Humita

Argentinian flavors, weeknight effort. Pizza dough meets corn kernels in a 55-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 480 g Pizza dough
• 3 cups Corn kernels
• 1 Onion
• 1 cup Milk
• 2 tbsp Cornstarch
• 2 tbsp Butter
• 6 oz Mozzarella
• 1/4 tsp Nutmeg

Steps

1. Sizzle the onion in butter until translucent, add the corn, and cook 5 minutes until sweet and lightly golden.
2. Pour in the milk, simmer 3 minutes, then thicken with the cornstarch slurry; the filling should mound on a spoon.
3. Season with nutmeg and salt, then chill completely — a warm humita filling melts the dough before it bakes.
4. Fill each round with humita and a cube of mozzarella, crimp the repulgue, and bake at 400°F for 18–20 minutes.
5. Rest 5 minutes; the cheese center needs a moment to go from molten to glorious.

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