Corn and Lobster Empanadas | James Beard Foundation

Name: Corn and Lobster Empanadas | James Beard Foundation
Total time: 90 min
Ingredients: 1 1/4 cups water; 2 tablespoons vegetable shortening or lard; 1 tablespoon salt; 4 cups all-purpose flour; 1 teaspoon champagne vinegar; 1/4 cup (1/2 stick) unsalted butter; 2 tablespoons diced Spanish onions; 1/4 cup plus 2 tablespoons all-purpose flour; 2 tablespoons white wine; 1 cup whole milk; 1 cup corn kernels (canned or frozen); 1/4 teaspoon ground cumin; 1/4 teaspoon sweet smoked paprika; 1/8 teaspoon ground coriander; Salt; pepper; 1 cup roughly chopped cooked lobster meat (from about one 1-pound lobster, boiled for 7 minutes and shocked in ice water); 3/4 cup grated sharp cheddar cheese; 2 tablespoons chopped chives; 2 egg yolks mixed with 2 tablespoons water

www.jamesbeard.org

These irresistible empanadas are stuffed with a rich filling of cheese, lobster, and corn.

View full recipe on www.jamesbeard.org

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Ingredients

1 1/4 cups water
2 tablespoons vegetable shortening or lard
1 tablespoon salt
4 cups all-purpose flour
1 teaspoon champagne vinegar
1/4 cup (1/2 stick) unsalted butter
2 tablespoons diced Spanish onions
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons white wine
1 cup whole milk
1 cup corn kernels (canned or frozen)
1/4 teaspoon ground cumin
1/4 teaspoon sweet smoked paprika
1/8 teaspoon ground coriander
Salt
pepper
1 cup roughly chopped cooked lobster meat (from about one 1-pound lobster, boiled for 7 minutes and shocked in ice water)
3/4 cup grated sharp cheddar cheese
2 tablespoons chopped chives
2 egg yolks mixed with 2 tablespoons water