Makes 12 Servings
Cooking + Prep Time: 45 minutes



12 pastry rounds, empanada
5 tbsp. of butter, unsalted
3 minced onions, green
1 x 14-oz. can of drained corn, sweet
Salt, kosher, as desired
Pepper, ground, as desired
A pinch of nutmeg, ground
6 tbsp. of flour, all-purpose
1 & 1/2 cups of milk, whole
6 tbsp. of Parmesan cheese, grated

Preheat the oven to 400F. Grease, then flour muffin tin with 12 muffin cups.
Line muffin tin cups using pastry rounds.
Heat 2 tbsp. of butter in skillet on med. heat.

Stir and cook green onions for three to five minutes, till tender.
Add sweet corn and nutmeg. Season as desired.

Stir while cooking for about two minutes, till heated fully through.
Remove the skillet from stove top burner.
Heat 3 tbsp. of butter in pan on med. heat. Add the flour.
Stir while cooking for about one minute, till it forms a paste.

Pour the milk in slowly while constantly whisking.
Cook for two to three minutes, till mixture forms a thick, bubbly sauce.

Add 1/2 grated Parmesan.
Stir till smooth and remove pan from heat.
Stir this sauce into the corn mixture.

Fill the pastry in muffin cups with the corn mixture.
Top with remainder of grated Parmesan.
Bake in 400F oven for 12-15 minutes, till golden.

Serve while hot

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