Criollo pastry with smoked humita, red onion and melted pategrás cheese center

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper or lightly grease it.

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   2. In a large skillet, melt the butter with the sunflower oil over medium heat. Add the red onion and yellow bell pepper with a pinch of salt and cook for 6 to 8 minutes until tender.

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   3. Stir in the garlic, half of the smoked paprika, the ground cumin, and the mild crushed chili. Cook for 1 minute, stirring, so the spices bloom and perfume the base.

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   4. Add the corn kernels and cook for 3 minutes. Pour in the milk, sprinkle in the fine cornmeal, and stir constantly for 3 to 4 minutes until you have a thick, creamy humita filling.

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   5. Add the grated Parmesan cheese, fresh basil, the remaining smoked paprika, salt, and black pepper. Cook 1 minute more, turn off the heat, and let the filling cool for 10 minutes so it firms up slightly.

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   6. Place 4 pastry rounds on the counter. Divide the humita filling in the center of each one, leaving a clean border. Place 2 cubes of pategrás cheese on top of each portion.

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   7. Brush the edges with a little beaten egg. Cover with the remaining 4 pastry rounds, press well around the filling, and seal the edges by crimping or pressing with a fork.

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   8. Transfer the pastries to the tray, brush the tops with the remaining beaten egg, and sprinkle with the sesame seeds.

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   9. Bake at 200 °C / 400 °F for 22 to 25 minutes, until the pastry is deeply golden and crisp.

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    10. Let rest for 5 minutes before serving so the melted cheese center settles slightly while staying creamy.