Makes 20 empanadas
- ●3 bell peppers (green, yellow or red)
- ●1 tablespoon olive oil
- ●1/2 cup chopped white onion
- ●2 cloves garlic, chopped
- ●1 roma tomato, chopped
- ●1 cup frozen or canned yellow corn
- ●1 can (7.6 fluid ounces) NESTLÉ® Media Crema
- ●1 1/4 teaspoons salt
- ●1/2 teaspoon ground black pepper
- ●20 frozen empanada dough discs, defrosted
- ●1 large egg, beaten
Roast peppers over an open flame, turning frequently with tongs for 5 minutes or until charred on all sides. Place in plastic bag; set aside to allow to steam for 10 minutes. Using your hands, carefully rub and remove the charred skin. Slice peppers open lengthwise. With a spoon, remove seeds and veins; slice them in strips.
Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for about 2 minutes or until onion begins to soften. Reduce heat to medium-low. Add tomato; cook for 3 minutes. Add pepper strips and corn; cook, stirring frequently, for 5 minutes. Add NESTLÉ Media Crema, salt and pepper. Cook, stirring frequently, for 10 minutes until gently boiling. Remove from heat; set aside to cool.
Preheat oven to 350° F.
Lay out dough discs on a large working surface. Place 1 heaping tablespoon of pepper mixture on the center of each disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on a large baking sheet; brush with egg and prick tops with fork.
Bake for 35 to 40 minutes or until tops are golden brown.