- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 181
- Fat Content: 12g
- Saturated Fat Content: 6g
- Carbohydrate Content: 14g
- Sugar Content: 1g
- Fiber Content: 1g
- Protein Content: 5g
- Sodium Content: 0.3g
Corn, cheese & chilli empanadas
Ingredients
- sweetcorn - 1/2 x 198g can sweetcorn, drained well
- coriander - small handful coriander, leaves and stalks chopped
- spring-onion - 1 spring onion, finely sliced
- cheddar - 25g extra mature cheddar, grated
- green-chilli - 1/2 green chilli, chopped
- pastry - 230g sheet ready-rolled all-butter shortcrust pastry
- egg - 1 egg, beaten
- sesame-seed - 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.
Tapas recipe for 4 – 8 people, takes only 20 mins; recipe has sweetcorn, coriander, spring onion, cheddar, green chilli, pastry, egg and sesame seed.
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