Zucchini Flower Empanada
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]A versatile pastry parcel made out of corn and stuff with cheese and zucchini flower. Whilst wheat empanadas are popular around the world, especially in Argentina, in Mexico we prefer them with corn - and you need to try them to see the difference in taste and consistency. Check the notes for tips on how to do this a healthy option.
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Ingredients
- 1 kg nixtamalized corn dough alternatively, you can source some nixtamalized corn-maize flour
- 6 tbsp pork lard replace with vegetable oil
- 500 g Oaxaca cheese or substitute with mozzarella
- 500 g zucchini flowers
- 25 g epazote or substitute with coriander
- 100 ml vegetable oil
- sea salt to taste
Instructions
- Roll out masa and make circles of about 20cms in diameter.
- Spread on a thin layer on top of each circle.
- Over one half of the circle, sprinkle a generous amount of cheese, 2 zucchini flowers cut into small pieces, epazote, coriander, and salt.
- Fold the masa circle into a semi-circle and pinch the edges with a fork or fingers to seal the parcel (empanada).
- Repeat step 1 to 4 until all the masa is gone.
- On a frying pan place the oil and bring to medium-high heat. Once hot, place the empanadas, bring the heat down to medium and fry on each side for about 3-4 minutes or until cheese has melted.
- Remove from the frying pan, place in a paper towel, and serve once they have cooled down slightly.
Notes
Notes:
- You can replace the zucchini flower for mushrooms, potato, or another filling you want. For meat fillings, make sure these are minced or pulled.
- For the cheese, you can replace this for any cheese that melts.
- For a healthy option:
- Replace lard for canola, avocado, olive, or flaxseed oil.
- Place the empanadas on a tray and baked at 200ºC for 15 minutes.
- Instead of oil use baking paper on the tray to prevent empanadas from sticking.