La Regional Panadería Sweet Corn Empanadas
Handmade empanadas filled with a creamy, slightly sweet corn mixture inspired by traditional Central Arkansas bakery flavors. This latin american-inspired snacks (vegetarian) ready in about 60 minutes turns all-purpose flour, cold, diced unsalted butter, salt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup cold, diced unsalted butter
- 1 tsp salt
- 3/4 cup cold water
- 2 cups fresh corn kernels
- 4 oz softened cream cheese
- 1 small, seeded and finely chopped jalapeño
- 1/4 cup finely chopped onion
- 2 tbsp chopped cilantro
- 1/2 tsp ground cumin
- for frying vegetable oil
Instructions
- Step 1: To make the dough, combine 2 1/2 cups all-purpose flour and 1 tsp salt in a large bowl. Add 1/2 cup cold diced unsalted butter and cut it into the flour with a pastry cutter until mixture resembles coarse crumbs.
- Step 2: Gradually add 3/4 cup cold water, mixing with a fork until dough forms a ball. Wrap in plastic and chill for at least 30 minutes.
- Step 3: Meanwhile, heat a skillet over medium heat and add 1/4 cup finely chopped onion and 1 small finely chopped jalapeño. Sauté for 3-4 minutes until softened.
- Step 4: Add 2 cups fresh corn kernels, 1/2 tsp ground cumin, and cook for 5 minutes until corn is tender. Remove from heat and stir in 4 oz softened cream cheese and 2 tbsp chopped cilantro until creamy and combined.
- Step 5: Roll chilled dough out on a floured surface to 1/8-inch thickness. Cut into 5-inch circles.
- Step 6: Place 2 tbsp of the corn filling in the center of each circle, fold dough over to create a half-moon, and crimp edges with a fork to seal.
- Step 7: Heat vegetable oil in a deep skillet to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does La Regional Panadería Sweet Corn Empanadas take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover La Regional Panadería Sweet Corn Empanadas?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in La Regional Panadería Sweet Corn Empanadas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale La Regional Panadería Sweet Corn Empanadas for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is La Regional Panadería Sweet Corn Empanadas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
