Corn empanadas could easily be the most boring thing on a table — a dough pouch with filling, fried until golden, forgotten. Rob Reinsmith, who runs Wild Child in St. Petersburg and holds court at Highland House at Dunedin Golf Club, does not cook boring food. He cooks food that has a point of view about corn.
The winning move was treating the masa as a flavor vehicle rather than neutral housing. Reinsmith uses masa harina hydrated with chicken stock instead of water, which adds depth before the filling is even considered. The fold-and-crimp seals the steam, creating an interior pressure that keeps the corn filling from drying during frying. Oil temperature held at 350°F, no lower, to set the crust in under three minutes.
Bobby's empanada was, judges noted, a bit pale on the outside and dry within. Dough hydrated with stock and fried hot does not come out pale.
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