Sheet-Pan Humita Empanadas
Crispy-bottomed corn and cheese hand pies baked on a sheet pan in under 25 minutes. Argentinian comfort food that actually tastes homemade, not like a shortcut.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 package (2 sheets) frozen puff pastry sheets
- 2 cups fresh corn kernels or frozen
- 1 cup mozzarella cheese, grated
- 3 stalks green onion (white and light green parts), sliced
- ½ cup diced roasted red pepper or jarred
- ¼ cup fresh corn, blended into paste (or cornmeal mixed with milk)
- ½ cup grated queso fresco or aged cheddar
- 1 yolk egg yolk (for wash)
Instructions
- 1
Preheat oven to 400°F. Mix corn kernels, mozzarella, green onion, roasted pepper, corn paste, and queso fresco in a bowl.
- 2
Thaw puff pastry at room temperature for 5 minutes, then lay on a cutting board. Cut each sheet into 4 squares (8 total).
- 3
Place 2 heaping tbsp humita filling in the center of each pastry square. Fold corners to the center to form an envelope, pressing to seal.
- 4
Transfer empanadas to a sheet pan lined with parchment. Brush tops with egg yolk wash.
- 5
Bake until golden brown and puffed, 15–18 minutes. Pastry should be crispy and deep golden.
- 6
Cool for 2 minutes, then serve hot with hot sauce or chimichurri on the side.
Tools you’ll need
- small mixing bowl
- sheet pan
- parchment paper
- pastry knife or sharp knife
- cutting board
- pastry brush
- oven
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