Masa harina--used to make corn tortillas and tamales--yields a more richly flavored and textured dough than that made with flour alone.
3/4 cup all-purpose flour
3/4 cup masa harina
3/4 teaspoon salt, divided
1/2 teaspoon chili powder
1/2 cup water
2 tablespoons butter, cut into small pieces
2 poblano peppers
2 garlic cloves, minced
1 1/2 cups fresh corn kernels (about 3 ears)
3/4 cup (3 ounces) shredded Oaxaca or mozzarella cheese
1 large egg white
1 tablespoon water
How to Make It
Preheat oven to 500°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, masa harina, 1/4 teaspoon salt, and chili powder in a food processor; pulse 3 times. Add water and butter; pulse until mixture forms a loose ball. Remove from processor; knead until ball completely forms. Divide dough into 8 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Cover and chill 30 minutes. (Stack dough portions between pieces of wax paper.)
Place poblanos on a foil-lined baking sheet. Bake at 500° for 20 minutes or until brown and blistered, turning once. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel poblanos; cut in half lengthwise. Discard seeds and membranes, and finely chop. Place in a medium bowl.
Reduce oven temperature to 425°.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add 1/2 teaspoon salt and corn; sauté 3 minutes. Add to poblanos; let stand 5 minutes. Stir in cheese.
Roll each dough portion into a (5-inch) circle. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 3 level tablespoons corn filling into center of each circle. Moisten edges of dough with water; fold dough over filling. Press edges together with a fork or fingers to seal. Place empanadas on a large baking sheet coated with cooking spray. Combine egg white and 1 tablespoon water. Lightly coat tops of empanadas with egg mixture. Pierce top of dough with a fork. Bake at 425° for 20 minutes or until lightly browned.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
These are very tasty! The corn and poblano filling is particularly nice. I couldn't find oaxaca cheese so I used mozarella and it worked fine, although I bet it's better with the Mexican cheese. I was a bit disappointed initially by how tough the crust was, but it softened up after sitting a bit. I may have also overworked the dough, although they didn't warn against that. Also, both crust and filling need additional salt (used unsalted butter, so perhaps that's part of it?). Next time I will try increasing salt in both crust and filling by a quarter teaspoon or so. I also really liked the idea of putting chili powder in the crust, but you couldn't taste it in the finished product. I might double to 1 teaspoon and see what happens. I like this kind of food so will definitely tinker with recipe and make again. Pro tip: to make roasting poblanos easier, split them in half, remove tops and seeds, and lay halves flat on prepared sheet. They roast more evenly and it makes seeding easier.
Served to guests and all of us ooh-ed and aah-ed over the great flavors. The filling is outstanding! Good, fresh, sweet corn played nicely against the mild pepper flavor and the cheese. Didn't have masa harina and subbed regular cornmeal, which made the crust a little too coarse. If I sub cornmeal again, will either moisten it for a few minutes first, or will let dough stand so that it softens up. Oaxaca cheese was wonderful--more complexity than mozzarella. Will definitely make again. Nice vegetarian appetizer or entree.