These Latin American snacks are tasty small morsels that can be stuffed with a variety of fillings, be it vegetarian or a meaty feast.
By Selina Periampillai
Empanadas de Choclo (corn empanadas) are very popular in South America, due to the maize that are grown in those countries. The corn empanadas were usually filled with a creamy, cheese and sweetcorn sauce. I’ve decided to make mine with a hint of chilli, to liven them up. Choosing also to use ready made shortcrust pastry, a quick and easy option when your craving that snack!
- 340g/12 oz tin sweetcorn, drained
- 2 or 3 spring onions, finely chopped
- 60g/2.1oz grated cheddar, mature or queso blanco cheese
- 1 green chilli, finely chopped
- Small handful coriander, leaves and stalks, finely chopped
- Salt and pepper to taste
- 450g/15.8 oz package ready rolled short crust pastry (the circular sheet ones)
- 1 egg, beaten (for egg wash)
- Sesame seeds
- Heat oven to 200C/180C fan/ gas mark 6
- In a bowl combine the drained sweetcorn, chopped chilli, spring onion and grated cheese, season with salt and pepper
- Roll out the pastry or if already pre-rolled use a pastry cutter to cut out circles in the pastry.
- Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry and seal by pinchin g or crimping the edges with your fingers. Do this until you have all your small pastyshaped empanadas.
- Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds if you wish. Cover and chill for at least 20 mins before baking.
- Put them in your oven for about 20 minutes of till the pastry turns a golden brown colour, take out serve with salad, alone of with some spicy dips!