Savory Paraguayan Cheese and Corn Empanadas
Golden pastry pockets filled with a melty combination of fresh corn and cheese, delivering a comforting taste of Latin America. This latin american-inspired snacks (vegetarian) ready in about 65 minutes turns all-purpose flour, cold unsalted butter, diced, 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 290 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
- 6 tbsp cold unsalted butter, diced
- 1/3 cup cold water
- 1 tsp salt
- 1 cup fresh corn kernels
- 1 cup mozzarella cheese, shredded
- 1/4 cup onion, finely chopped
- 2 tbsp olive oil
- 1/2 tsp ground black pepper
- 1/4 tsp paprika
- 1 egg, beaten (for egg wash)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, mix 2 cups all-purpose flour with 1 tsp salt. Cut in 6 tbsp cold unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add 1/3 cup cold water, stirring until a dough forms. Wrap dough in plastic wrap and chill for 30 minutes.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/4 cup finely chopped onion and sauté for 3-4 minutes until translucent. Add 1 cup fresh corn kernels, 1/2 tsp ground black pepper, and 1/4 tsp paprika; cook for 5 minutes until corn is tender and fragrant. Remove from heat and let cool.
- Step 3: Preheat oven to 375°F. On a lightly floured surface, roll out chilled dough to 1/8-inch thickness. Cut into 5-inch circles using a cookie cutter or bowl.
- Step 4: Place 2 tbsp of the corn mixture and 2 tbsp shredded mozzarella (total 1 cup divided among empanadas) in the center of each dough circle. Fold dough over filling to form a half-moon shape and press edges with a fork to seal.
- Step 5: Place empanadas on a baking sheet lined with parchment paper. Brush each with 1 beaten egg for a golden finish. Bake for 20-25 minutes until edges are golden brown. Serve warm.
Frequently asked questions
How long does Savory Paraguayan Cheese and Corn Empanadas take to make?
Total time is about 65 minutes (40 min prep + 25 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 Savory Paraguayan Cheese and 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 Savory Paraguayan Cheese and 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 Savory Paraguayan Cheese and Corn Empanadas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Savory Paraguayan Cheese and 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.
