Paneer Corn EmpanadasCourse: AppetizersCuisine: Mexican, Indian
GOYA Tapas Para Empanadas – Dough for Turnover Pastries, thawed (12 counts)
6 oz. package paneer, small cubed, grated or crumbled
½ cup frozen corn, thawed
1 cup pepper jack cheese, shredded
1 small onion, chopped
1 tbsp. garlic, minced
1 Jalapeno, chopped
1 tbsp tomato paste
1 tsp red chili powder
1 tsp cumin powder
1 tbsp. tandoori masala
2 tsp taco seasoning
¼ cup milk
2 tbsp. cilantro, chopped
1 egg, lightly beaten with 2 tsp. water
1 tbsp oil
Cilantro Mint Aioli, for serving
- In a pan heat oil on medium heat and add chopped onions, garlic and jalapeño and cook for about 3-4 minutes.
- Add tomato paste and salt and let that cook for 3-4 minutes. Sprinkle little water if the masala is sticking to the pan.
- Add corn, tandoori masala, red chili powder, taco seasoning and cumin powder and let it cook for 2-3 minute.
- Add paneer and milk; mix well and cover the pan and turn the heat to low. Let it cook for 1-2 minutes until the paneer becomes soft. Add chopped cilantro on top.
- Let the paneer mixture come to room temperature and add shredded cheese and gently mix.
- Heat oven to 375˚F. Place dough round on work surface. Using heaping tablespoon measure, spoon paneer mixture onto one side of the dough rounds, cover with the other side and press down with a fork to seal the edges of the empanadas.
- Repeat with remaining ingredients and place empanadas to baking sheet.
- Brush tops of empanadas with egg wash. Cook until empanadas turn golden brown, about 20 minutes (rotating pan after 10 minutes for even browning). You can also fry them each side 5-6 min on a medium to high heat.
- Serve Paneer empanadas hot with my Cilantro Mint Aioli. Enjoy!!