Description
A snack filled with creamy cheese, sweetcorn, a hint of chilli and crisp pastry taking you straight to the sunny climes of South America
Ingredients
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, 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
Instructions
- 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!
- Prep Time: 15 mins
- Cook Time: 25 mins