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Crispy Maíz Blanco Empanadas with Ají Rojo Dipping Sauce

Name: Crispy Maíz Blanco Empanadas with Ají Rojo Dipping Sauce
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4 servings
Ingredients: 1.5 cups all-purpose flour; 1/4 tsp salt; 6 Tbsp cold unsalted butter, cubed; 1 egg yolk + 3 Tbsp cold water (mixed); 1.5 cups fresh corn kernels (or frozen); 4 oz queso fresco, crumbled; 2 garlic cloves, minced and lightly roasted; 2 roasted red peppers, finely chopped; 3 dried guajillo chilis (for sauce), stems & seeds removed; 2 Tbsp extra-virgin olive oil (plus more for pan-frying); 1 Tbsp lime juice; Kosher salt & cracked pepper

Intermediate pastry technique: hand-formed empanada dough is filled with a savory mixture of fresh corn, melted queso fresco, and roasted garlic, then pan-fried until the exterior is crisp and flaky. Served alongside a smooth, vibrant ají rojo sauce for dipping.

546cal 13gprotein 50gcarbs 34gfat 20min prep 22min cook 4serves

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