Corn, Cheese & Chilli Empanadas
These cheesy sweetcorn empanadas are a delightful fusion of flavors wrapped in a buttery, flaky pastry crust. With a kick of green chili and fresh coriander, they make for a perfect party appetizer or a tasty snack. Brushed with egg wash and sprinkled with sesame seeds, these empanadas bake up golden and crispy, tempting you with their savory aroma. Enjoy these handheld treats warm from the oven for a comforting and satisfying bite.
— Constant Cookbook
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
Instructions
- Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.
- 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.
- To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.
Cook Time
20M
Prep Time
PT25M
Yield
Makes 8 mini empanadas
Nutrition
- Calories: 181 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.3 milligram of sodium
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