Corn, Cheese & Chilli Empanadas

2.85 (6)
⏱ 75 mins 🍽 Makes 8 mini empanadas 🌶 mexican ✅ Easy 🏷 Side dish

These mini empanadas are a flavourful Mexican snack, ideal for a lunch or starter. The filling combines sweetcorn, sharp cheddar, fresh coriander, spring onion and green chilli. Wrapped in shortcrust pastry, they are brushed with egg, sprinkled with sesame seeds and baked until golden. A great option for serving with drinks or as part of a special meal for two.

Corn, Cheese & Chilli Empanadas

Ingredients

  • 1/2 x 198g can sweetcorn drained well
  • small handful coriander leaves and stalks chopped
  • 1 spring onion finely sliced
  • 25g extra mature cheddar grated
  • 1/2 green chilli chopped
  • 230g sheet ready-rolled all-butter shortcrust pastry
  • 1 egg beaten
  • 2 tbsp sesame seeds

Method

  1. Prepare the filling by combining the drained sweetcorn, chopped coriander, sliced spring onion, grated cheddar and chopped green chilli in a bowl. Season the mixture.
  2. Unroll the pastry sheet and use a rolling pin to make it slightly thinner. Cut out 6 circles using a 10cm cutter. Re-roll the trimmings to create 2 more circles. Lightly brush the edges of each circle with beaten egg. Place a couple of teaspoonfuls of the filling onto one half of each circle. Fold the pastry over to enclose the filling, then pinch the edges firmly with your fingers to seal, forming 8 small pasty-shaped empanadas. Transfer them to a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg and sprinkle with sesame seeds. Cover and refrigerate for at least 30 mins.
  3. When ready to bake, preheat your oven to 200C/180C fan/gas 6. Bake the chilled empanadas for 20 mins until they are crisp and golden in colour.

Nutrition (per serving)

Calories181 kcal
Fat12 g
Saturates6 g
Carbs14 g
Sugars1 g
Fibre1 g
Protein5 g
Sodium120 mg

Recipe details

Skill levelEasy
CategorySide dish
Cuisinemexican
DietVegetarian