Best Corn Cheese Chilli Empanadas Recipes
CORN, CHEESE & CHILLI EMPANADAS
A spicy Latin American treat, great served with drinks or as part of a special meal for two
Provided by Good Food team
Categories Lunch, Side dish, Starter
Time 1h15m
Yield Makes 8 mini empanadas
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 181 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
SWEET CORN AND CHILLI CHEESE EMPANADAS
A snack filled with creamy cheese, sweetcorn, a hint of chilli and crisp pastry taking you straight to the sunny climes of South America
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas mark 6
- In a bowl combine the drained sweetcorn, chopped chilli, spring onion and grated cheese, season with salt and pepper
- Roll out the pastry or if already pre-rolled use a pastry cutter to cut out circles in the pastry.
- 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 pinchin g or crimping the edges with your fingers. Do this until you have all your small pastyshaped empanadas.
- Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds if you wish. Cover and chill for at least 20 mins before baking.
- Put them in your oven for about 20 minutes of till the pastry turns a golden brown colour, take out serve with salad, alone of with some spicy dips!
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