Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of sugar to <quantity>250<unit>ml</unit></quantity> of lukewarm water and stir

Place <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>40<unit>g</unit></quantity> of butter in a large bowl

Crumble the butter with the flour until you get a sandy texture

Gradually add the water, kneading the mixture until the dough comes together

Dust a work surface and turn out the dough. Knead the dough until smooth and firm

Shape the dough into a ball, place in a bowl and cover with a kitchen towel. Let it rest for at least 30m to relax

Divide the dough into <quantity>50<unit>g</unit></quantity> pieces and form into balls

Roll each ball into a disc of approximately <quantity>15<unit>cm</unit></quantity> in diameter

Flour a bowl and place the discs in it, dusting between each one. The empanada dough is ready

Chop <quantity>2</quantity> tomatoes

Peel and coarsely grate <quantity>1</quantity> medium piece of butternut squash

Chop <quantity>5</quantity> basil leaves

Finely dice <quantity>¼</quantity> of a red chili

Blend <quantity>1<unit>can</unit></quantity> of drained sweet corn with <quantity>2<unit>tbsps</unit></quantity> of milk until smooth

Add <quantity>1<unit>tbsp</unit></quantity> of butter to a preheated medium pot. Add <quantity>½<unit>cup</unit></quantity> of diced onion

Add <quantity>½</quantity> diced red bell pepper and <quantity>½</quantity> diced green bell pepper. Add the chopped tomato

Add the grated squash and sautée until soft. Remove from the heat

Add the blended corn and <quantity>8<unit>tbsp</unit></quantity> of milk

Add the sliced chili and salt to taste

Add black pepper and grate nutmeg to taste

Transfer to a casserole

Add the chopped basil and stir to combine

Grate mozzarella cheese to taste and stir to combine. The humita is ready

Halve and finely grate <quantity>1</quantity> tomato into a bowl

Grate <quantity>1</quantity> serrano pepper and add salt to taste

Add black pepper and extra virgin olive oil to taste

Stir to combine. The tomato dip is ready

Preheat the oven at <temperature>180<unit>°C</unit></temperature>

Moisten the edges of each dough disc with water and add 1 full tbsp of the filling. Fold the dough and press the edges with your fingertips to seal the empanada

Pinch and slightly twist the dough diagonally across the seam, between your thumb and index finger. Repeat it with all the dough discs

Place the empanadas on a baking tray lined with parchment paper. Bake them until golden brown. The humita empanadas are ready, serve them with the Tomato Dip

Enjoy!