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Nutrition: per serving

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

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.

Recipe from Good Food magazine, July 2010

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Comments, questions and tips (5)

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Overall rating

A star rating of 2.9 out of 5.6 ratings
Shadowalker avatar

Shadowalker

question

Can you freeze these?

goodfoodteam avatar
goodfoodteam

Thanks for your question. We always put freezer information just above the nutritional figures, where applicable. In this case, we think this recipe is best not frozen. You could chill overnight before cooking if you want to get ahead.

sylviacauser

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…

kateluisalin

A star rating of 2 out of 5.

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

A star rating of 1 out of 5.

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!…

tahazel66

A star rating of 5 out of 5.

Easy and delicious

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