The corn is one of the vegetables with the greatest fiber contribution thanks to the skin that covers each grain. Only 100 grams provide 3.6 grams of fiber, which represents the 15 percentage of recommended daily value. In addition, if you are looking to lose weight, the fiber brings a lot of satiety. Also, after eating a portion of this cake, you will feel satisfied enough to not peck throughout the day. Dare to cook with us and make exquisite wet empanadas. In recipesgratis we show you how to make choclo and white sauce empanadas. Lets cook!
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make choclo empanadas and white sauce: |
| ½ cup of skim milk 1 tablespoon of butter 1 tablespoon of flour 8 tapas of empanadas 1 onion 1 can of creamy corn (350 grams) 1 tablespoon dessert of nutmeg 1 pinch of pepper 1 egg (To beat) 1 tablespoon grated cheese |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make choclo empanadas and white sauce:
1. Do you ask how to prepare choclo empanadas? Well, to start with the recipe for the empanadas of corn and white sauce, first pica and dora the onion with a teaspoon of oil. When golden brown, add 2 tablespoons of hot water and lower the heat to the medium. When it evaporates, add the white part of the green onion. You can lift the cooking background with more tablespoons of water and repeat this process until it is as caramelized in its own sugars as you want.
Trick: You can replace the last tablespoons with white wine to provide more flavor.
2. Remove the onion of the fire and mix it with the creamy corn and condiments to taste, such as nutmeg, pepper and grated cheese.
Trick: If you wish, you can use fresh corn. In this case, hyérvelos in plenty of water for about 5 or 7 minutes until it is well yellow and its softer grains.
3. In the same cooking fund of the onions, jump 1 tablespoon of butter and 1 of flour with the average heat. Mix until slightly golden.
4. At this time, add the milk and mix until the white sauce thickens and does not have lumps.
Trick: If you are lactose intolerant, you can replace the milk with dratosada.
5. Mix the white sauce with the stuffing of corn for empanadas, try it and correct the flavor if necessary. Reserve to cool.
6. When the mixture is cold, fill the empanadas moistening half the edge so that, when closing, it is perfectly sealed. You can make the repulgue that you like the most and get the empanadas with the closure up in a previously greased roast.
7. Paint the creamy corn empanadas and in beaten eggs to brown better. Then, cook them in the strong preheated oven, at 200 ° C for 20 minutes.
8. When they are golden, you can serve and enjoy your stove of corn and white sauce. Tell us what you think of this recipe and do not forget that you can share the photograph of your outcome in the comments.
