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
Units
Scale
- 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, 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