Corn, cheese & chilli empanadas
- Preparation and cooking time
- Plus chilling
- Makes 8 mini empanadas
A spicy Latin American treat, great served with drinks or as part of a special meal for two
- 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.