CORN AND CHEESE EMPANADITAS

Ingredients: 1 white onion, brunoise 1 can of yellow corn 1 egg, barely beaten 120 g grated Parmesan cheese salt, pepper, and nutmeg 55 empanada shells Preparation: Sauté the chopped onion and bell pepper until tender. Add the corn, the cornstarch dissolved in a little cold milk, and the raw egg. Cook until the mixture thickens. Turn off the heat and add the chopped cream cheese, grated Parmesan cheese, oregano, and nutmeg. Season with salt and pepper and refrigerate for a couple of hours, until the mixture is cold and firm.