Name: Corn, cheese & chilli empanadas
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: Makes 8 mini empanadas
Cuisine: Mexican
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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Corn, cheese & chilli empanadas

Corn, cheese & chilli empanadas

Good Food team

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Makes 8 mini empanadas

Easy

Prep: 25 mins

Cook: 20 mins

Plus chilling

A star rating of 2.9 out of 5.6 ratingsRate

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

Vegetarian

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Alternatives

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Hot paprika potatoes with garlic mayo

A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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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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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A star rating of 2.9 out of 5.6 ratings

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