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Empanadas with Sweet Corn Filling
- 2 tablespoons Crisco® Pure Vegetable Oil, plus additional for frying
- 1/2 cup chopped onion
- 1 1/2 cups fresh or frozen and thawed corn kernels
- 2 tablespoons Pillsbury BEST® All Purpose Flour
- 2 teaspoons sugar
- 1/2 cup milk
- 1/4 cup whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup part skim ricotta cheese
- 1 tablespoon chopped fresh cilantro
- 1 (14 oz.) package frozen pastry dough disks for empanadas (10 disks)
Directions:View on Pillsbury Baking
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