Corn, cheese and chilli empanadas
Corn, cheese & chilli empanadas
A spicy Latin American treat, great served with drinks or as part of a special meal for two
- Prep: 25 mins
Cook: 20 mins
Plus chilling - Makes 8 mini empanadas
- Easy
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
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.
Method
-
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.
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