Roasted Portuguesa-Style Corn and Cheese Empanadas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Golden empanadas filled with sweet roasted corn and melted cheese, inspired by the flavors of Venezuela's Portuguesa region. This latin american-inspired snacks (vegetarian) ready in about 70 minutes turns all-purpose flour, (113g), cubed cold unsalted butter, cold water 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 6, 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 cups all-purpose flour
• 1/2 cup (113g), cubed cold unsalted butter
• 1/3 cup cold water
• 1 tsp salt
• 1 1/2 cups (from about 3 ears) fresh corn kernels
• 1 cup shredded mozzarella cheese
• 1/2 cup diced onion
• 2 cloves minced garlic cloves
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground smoked paprika
• 1/4 tsp black pepper
• 1 (for egg wash) egg

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 1/2 cup cold unsalted butter cubes, and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Step 2: Gradually add 1/3 cup cold water, mixing until the dough just comes together. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Step 3: Meanwhile, preheat a skillet over medium heat and add 2 tbsp olive oil. Sauté 1/2 cup diced onion and 2 minced garlic cloves for 3-4 minutes until translucent and fragrant.
4. Step 4: Add 1 1/2 cups fresh corn kernels, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until the corn is tender and slightly caramelized. Remove from heat and let cool.
5. Step 5: Stir in 1 cup shredded mozzarella cheese to the cooled corn mixture.
6. Step 6: Preheat oven to 375°F (190°C). On a floured surface, roll out the dough to 1/8-inch thickness. Cut into 4-5 inch circles using a cookie cutter or glass.
7. Step 7: Place about 2 tbsp of corn and cheese filling in the center of each dough circle. Fold dough over to form a half-moon shape and press edges firmly to seal, crimping if desired.
8. Step 8: Beat 1 egg and brush over the empanada surfaces for a golden finish.
9. Step 9: Arrange empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown and crisp.
10. Step 10: Let cool for 5 minutes before serving warm.