Creamy Corn Empanadas: Humitas
INGREDIENTS
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4 tablespoons butter
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1/4 cup all-purpose flour
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1 cup milk
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1/4 teaspoon smoked paprika
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Kosher or fine sea salt and freshly ground pepper (preferably white)
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2 cups frozen corn, defrosted
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1 heaping tablespoon chopped flat-leaf parsley
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8 (6-inch) store-bought empanada wrappers, preferably red (seasoned)
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Vegetable or canola oil
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