Corn, cheese & chilli empanadas

Corn, cheese & chilli empanadas

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(4 ratings)

Prep: 25 mins Cook: 20 mins Plus chilling

Easy

Makes 8 mini empanadas
A spicy Latin American treat, great served with drinks or as part of a special meal for two

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal181
  • fat12g
  • saturates6g
  • carbs14g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.3g
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Ingredients

  • ½ x 198g can sweetcorn, drained well
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • small handful coriander, leaves and stalks chopped
  • 1 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g extra mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • ½ green chilli, chopped
  • 230g sheet ready-rolled all-butter shortcrust pastry
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp sesame seeds

Method

  1. Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.

  2. 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.

  3. To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.

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Comments (4)

sjcauser1's picture

Made these for a buffet party and they were really tasty. I was in a hurry so chilled them down in the freezer for 10 mins only before popping in the oven. I didn't have any fresh chillies at the time so used hot paprika which worked well. Made small bite sized empanadas for the party and served with a low fat dip made from low fat Greek yoghurt with mint sauce and lemon juice. Received lots of nice comments at the party. Will repeat and offer an alternative filling made with mushrooms, shallots, garlic and cheese. Great idea for party food.

kateluisalin's picture
2

The pastry to filling ratio is too much on the side of the pastry, and the filling is too dry - I couldn't even taste the cheese. More chillies, more seasoning and maybe thinner pastry could help.

marm1te's picture
1

I tried this pastry empanada following the recipe very closely and was very disappointed. It was far too dry. It needs something to give it some moisture. If I decide to make this again I will used use corn wraps instead of pastry and probably throw more cheese and chillies and some tomatoes in too! The sesame seeds are just not needed.

tahazel66's picture
5

Easy and delicious

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