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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Preparation Time

  Cooking Time - 23 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin. | 2. Line the muffin cups with the 12 pastry rounds. | 3. Heat 2 tablespoons butter in a skillet over medium heat; cook and stir spring onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat. | 4. Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture. | 5. Fill pastry with corn mixture and top each with remaining Parmesan cheese. | 6. Bake in the preheated oven until golden, about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
empanada pastry	12		round	-	-	-	-
butter	5	tablespoons	divided	427.5	19.6425	13.3575	36.0
spring onion	3		minced	-	-	-	-
corn	1	can	drained sweet	186.9565	40.6522	7.1087	2.9348
salt black pepper	to taste		ground	-	-	-	-
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
purpose flour	6	tablespoons		-	-	-	-
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
parmesan cheese	6	tablespoons	grated divided	111.0	12.0	12.0	1.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.