CORN EMPANADAS

Ingredients: 48 empanada shells or see recipe for Empanada Dough 60 gr of butter 3 pieces of all-purpose or self-rising flour 1 cup of milk 1 cup of cream 1 can of creamy corn 1 can of corn kernels salt pepper 1 beaten egg to brush the empanadas Preparation: Melt the butter in a pot and add the flour. Mix and mix well and very little by little add the milk and then the cream, stirring constantly. When the white sauce is made (add more cream if it's too thick) add the creamy corn and corn kernels. Let cool well before filling the empanadas. To assemble and bake the empanadas: * Place a good spoonful (or two) of the filling in the center of each empanada round or disc. * Fold the empanada discs over and use your fingers to seal the edges. Another option is to use a fork to press and seal the edges of each empanada. * If you have time, refrigerate the empanadas for 30 minutes to an hour; this will help them seal properly. You can also prepare and assemble them the day before and bake them just before serving. You can also wrap them individually and fill them in the freezer. They should not be thawed before baking. * Preheat oven to 400F (200C) for medium-sized empanadas, or 375F (190F) for smaller ones. * Place the empanadas on a lightly greased baking sheet. * Brush the empanadas with the beaten egg yolk mixture; this will give them a golden brown color when baked. * Bake the empanadas at 400F for ~20 minutes, or until golden brown on top. * Serve the empanadas warm, plain or with your favorite sauce.