Empanadas de Humita (Corn Empanadas)

Ingredients

• 12 discs Empanada dough
• 2 cups Corn kernels
• 1 medium Onion
• 1/2 medium Red bell pepper
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Chop the onion and bell pepper.
3. 3Heat olive oil in a skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
4. 4Add the corn kernels, paprika, cumin, salt, and pepper to the skillet. Cook until heated through, about 3-5 minutes.
5. 5Spoon the corn mixture into the center of each empanada disc.
6. 6Fold the dough over the filling and crimp the edges to seal.
7. 7Place the empanadas on a baking sheet lined with parchment paper.
8. 8Bake for 20-25 minutes, or until golden brown.
9. 9Let cool slightly before serving.

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