1 10oz.package frozen corndefrosted (or the kernels from 4 fresh corn cobs)
¼ - ½cupmilk
½cupgrated Monterey jack cheese
Empanada Tapassee recipe for dough, above
Egg washone egg beaten with 1 tbsp water
Preheat oven to 350.
Sweat onions in olive oil till soft, about 5 minutes.
Stir in corn. Sprinkle with flour and cook for about 2 minutes. Add milk, cheese, cognac, nutmeg, salt and pepper. Add more milk if mixture is too compact, but make sure it doesn’t become too runny either.
Brush a cookie sheet with cold water, or line with a Silpat bakingsheet. Working with one shell at a time (keep the rest covered so they don’t dry out), put a tablespoon of the filling into the middle of the shell, making sure not to fill too much. Dip your finger in some water and moisten the outer edges of the shell. Fold circle over to make a half-moon shape. Seal edges with a fork. Place on cookie sheet. Brush each empanada with egg wash.
Bake for about 20-30 minutes, until golden brown. Serve hot or at room temperature.