Corn, cheese & chilli empanadas

Corn, cheese & chilli empanadas

  • Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal181
fat12g
saturates6g
carbs14g
sugars1g
fibre1g
protein5g
low insalt0.3g
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Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 3

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

RECIPE TIPS
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.

Goes well with

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    Rating: 3 out of 5.6 ratings
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