Corn, cheese & chilli empanadas
A spicy Latin American treat, great served with drinks or as part of a special meal for two
Difficulty and servings
Makes 8 mini empanadas
Preparation and cooking times
Prep 25 mins
Cook 20 mins
Plus chilling
Vegetarian
- Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.
- Unroll the pastry sheet, roll a little thinner with a rolling pin, then use a 10cm circle cutter to cut out circles of pastry. (You should get 6 circles, then re-roll the trimmings for 2 more.) 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 pinching the edge with your fingers, until you have 8 small pastyshaped empanadas. Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds. Cover and chill for at least 30 mins before baking.
- To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.
Avocado with lime
Just before you're ready to eat halve 1 ripe avocado and remove the stone. Lay the halves, cut-side up, on a small plate and scatter with a few coriander leaves. Wedge 1 lime, squeeze a little juice over the avocado and stick the wedges on the plate too, then add a spoon. To serve, just scoop out chunks of the flesh onto your plate.
Per serving
181 kcalories, protein 5g, carbohydrate 14g, fat 12 g, saturated fat 6g, fibre 1g, sugar 1g, salt 0.3 g
Recipe from Good Food magazine, July 2010.
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Ingredients
- ½ x 198g can sweetcorn , drained well
- small handful coriander , leaves and stalks chopped
- 1 spring onion , finely sliced
- 25g extra mature cheddar , grated
- ½ green chilli , chopped
- 230g sheet ready-rolled all-butter shortcrust pastry
- 1 egg , beaten
- 2 tbsp sesame seeds
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Difficulty and servings
Makes 8 mini empanadas
Preparation and cooking times
Prep 25 mins
Cook 20 mins
Plus chilling
Vegetarian
Ingredients
- ½ x 198g can sweetcorn , drained well
- small handful coriander , leaves and stalks chopped
- 1 spring onion , finely sliced
- 25g extra mature cheddar , grated
- ½ green chilli , chopped
- 230g sheet ready-rolled all-butter shortcrust pastry
- 1 egg , beaten
- 2 tbsp sesame seeds
Per serving
181 kcalories, protein 5g, carbohydrate 14g, fat 12 g, saturated fat 6g, fibre 1g, sugar 1g, salt 0.3 g
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07 July 2010
kfrej rated this recipe
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11 July 2010
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13 July 2010
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10 September 2010
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