Empanadas are a cornerstone of Latin American cuisine, especially in Argentina, where I grew up. This recipe is a bright variation on the classic corn filling (humita), adding fresh basil and sun-dried tomatoes for an herbaceous, slightly tangy twist. They’re packed with flavor and work well with my homemade empanada dough, though store-bought discs will save time if you prefer.
Appetizer or meal?
Corn empanadas are a popular vegetarian option and one of the classic recipes from Argentina. They’re not as universally loved as ground beef empanadas, but they have a loyal following among meatless eaters. This version updates the traditional empanadas de humita by folding in basil and sun-dried tomatoes for extra aroma and depth.
If you’re short on time, use store-bought empanada discs—homemade dough is optional. The filling is adaptable: keep the corn as the star but feel free to add or swap spices like cumin or a pinch of cayenne for heat.
Why make empanadas:
- They’re easy to share and transport.
- Great when you don’t want a complicated dinner.
- Make smaller versions as party appetizers or cocktail bites.
- Ideal for casual gatherings, picnics, or game day.
The pastry
Traditional empanada dough often used lard, but modern versions use butter or oil. The pastry is forgiving: you can prepare dough and filling ahead of time and assemble later, which is handy for batch cooking or entertaining.
Testing Notes
Keep the filling cold: This is essential. Warm filling makes the dough hard to seal and leads to messy empanadas. The white sauce base and the filled mixture can be refrigerated for up to a week or frozen for a month.
Seal the edges properly: Lightly moisten the dough rim with a wet fingertip to act as glue, fold, and press before crimping so the filling doesn’t leak during baking.
Avoid overfilling: Too much filling increases the chance of the empanadas bursting while baking. Start with a few test empanadas to find the right filling-to-dough balance.
Freeze assembled, unbaked empanadas: You can freeze them for up to a month. Bake from frozen on a tray at 350°F (180°C) until cooked through and golden.
For a glossy finish: Brush the tops with an egg wash (egg beaten with a splash of milk) before baking. Brushing with oil is an alternative.
Dough storage: Homemade dough discs freeze well. If you’re short on time, store-bought discs are a practical shortcut.
Homemade dough
I enjoy making dough from scratch, but I often use store-bought discs when preparing large quantities. The discs freeze very well if stored between sheets of freezer paper so they don’t stick together—separating them before freezing saves a lot of hassle later.
Make-ahead tip: Freeze dough discs individually separated by freezer sheets so they remain easy to separate and use later.
The corn filling
This corn and basil filling is bright and satisfying; the herbs and sun-dried tomatoes add welcome complexity so you won’t miss a heavy cheese component. For a spicy kick, add cayenne or red pepper flakes; cumin also complements the flavors nicely.
- Make a white sauce with onion: This béchamel-style base binds the corn and tomatoes and should be well seasoned.
- Add the corn, basil, sun-dried tomatoes, and seasoning to the sauce, mix well, and cool completely before filling the dough.
- Portion cold filling: Spoon a few tablespoons of the chilled filling into the center of each dough round. Don’t overfill to avoid leaks.
- Seal the dough edge: Moisten the rim with water, fold, and press to close. The water helps the dough stick and form a tight seal.
- Crimping: Use a fork or your fingers to flute the edges. Be gentle near the filling so you don’t tear the dough.
- Brush tops with egg wash for a shiny, golden finish before baking.
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Corn Empanadas (homemade dough)
Ingredients
- 1 recipe homemade empanada dough, or use store bought
For the filling:
- 6 tablespoons unsalted butter
- ½ cup finely chopped onion
- 1 clove garlic, minced, optional
- 6 tablespoons all-purpose flour
- 1 cup milk
- 6 cups corn kernels, fresh or frozen and defrosted
- ⅓ cup chopped basil, loosely packed
- ¼ cup sun-dried tomatoes, loosely packed, chopped
- ½ teaspoon salt , or to taste
- pinch black pepper, or to taste, freshly ground
Instructions
For the filling:
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Melt 6 tablespoons unsalted butter in a pan, add ½ cup finely chopped onion and 1 clove minced garlic (optional). Cook gently, without browning, until softened, about 2 minutes.
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Sprinkle 6 tablespoons all-purpose flour and stir to combine. Cook over medium heat, stirring constantly, for 3 to 4 minutes until it begins to color slightly.
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Add 1 cup milk slowly while stirring constantly. Bring to a boil, then remove from heat.
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Stir in 6 cups corn kernels, ⅓ cup chopped basil, ¼ cup chopped sun-dried tomatoes, ½ teaspoon salt, and a pinch of black pepper to taste. Mix well and cool completely—chill in the fridge for an hour if possible.
To assemble:
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Preheat the oven to 375ºF (190ºC).
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Place about 3 to 4 tablespoons of the filling in the center of each dough round. Don’t overfill.
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Moisten the edge of the dough with water, fold and press to seal, then flute the edges with a fork or your fingers. Arrange on a buttered baking tray.
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Bake for 30 minutes or until lightly browned and dry to the touch.
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Transfer to a platter and serve hot or warm.
Notes
Make the white sauce ahead: It keeps refrigerated for a week and frozen for a month.
Seal edges well: Moistening the rim with water and pressing with a fork ensures the empanadas stay closed while baking.
Freeze assembled empanadas: Freeze unbaked empanadas for up to a month and bake from frozen at 350ºF/180ºC.
For a glossy finish: Brush with egg beaten with a little milk before baking.