Empanadas Abiertas de Humita (Creamy Corn Empanadas) Recipe

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.

Line the muffin cups with the 12 pastry rounds.

Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender 3 to 5 minutes. Add corn salt pepper and nutmeg; cook and stir until heated through about 2 minutes. Remove skillet from heat.

Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook stirring with a wooden spoon until a paste forms about 1 minute. Slowly pour in milk whisking constantly and cook until a thick sauce forms and starts to bubble 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.

Fill pastry with corn mixture and top each with remaining Parmesan cheese.

Bake in the preheated oven until golden about 15 minutes.