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!
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Sweet Corn and Chilli Cheese Empanadas
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These empanadas are filled with creamy cheese, sweetcorn, and a hint of chilli, all wrapped in a crisp pastry, offering a taste of South American sunshine.
Ingredients
- 12 oz (340 g) tin sweetcorn, drained
- 2 or 3 spring onions, finely chopped
- 2 oz (60 g) grated cheddar, mature or queso blanco cheese
- 1 green chilli, finely chopped
- Small handful coriander, leaves and stalks, chopped
- Salt and pepper, to taste
- Ready-made shortcrust pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 200C/180C fan/gas mark 6.
- In a large bowl, combine the drained sweetcorn, chopped spring onions, grated cheese, chopped green chilli, and chopped coriander. Season the mixture with salt and pepper to taste.
- Roll out the ready-made shortcrust pastry on a lightly floured surface, or use pre-rolled pastry sheets.
- Cut the pastry into circles using a pastry cutter or a round object, about 10-12 cm in diameter.
- Place a spoonful of the corn and cheese mixture onto one half of each pastry circle.
- Brush the edges of the pastry circles with beaten egg, then fold the pastry over to enclose the filling, forming a half-moon shape.
- Press the edges together with a fork to seal, and brush the tops with more beaten egg for a golden finish.
- Place the empanadas on a baking tray lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
- Allow to cool slightly before serving.
Notes
- For a spicier kick, add more chilli or use a hotter variety.
- These empanadas can be stored in an airtight container in the fridge for up to 2 days.
- Reheat in the oven for a few minutes to regain crispiness.
- You can substitute the cheese with any melting cheese of your choice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: South American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 12
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
- Cholesterol: 30
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Frequently Asked Questions
Can I use homemade pastry instead of ready-made shortcrust?
The article explains that ready-made shortcrust pastry was chosen as “a quick and easy option.” Homemade shortcrust works just as well — the key step is sealing the edges firmly with a fork after folding the circles into half-moon shapes, and brushing with beaten egg for a golden finish.
How do I reheat these empanadas and keep them crispy?
The notes say to reheat them in the oven for a few minutes rather than a microwave — the oven restores the crispiness of the shortcrust pastry that a microwave would soften. They keep in the fridge for up to 2 days in an airtight container. 
Pillsbury makes one that is located in the refrigerated case? I think that should be the same, or I can find a recipe on how to make from scratch if you would like?
Do you know where one can find ready-made shortcrust in the states? I am pretty sure it is different from regular pie crust…