Hot paprika potatoes with garlic mayo
This spicy accompaniment to barbecued steak tastes even better eaten outside
Corn, cheese & chilli empanadas
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Makes 8 mini empanadas
Skip to ingredients
- ½ x 198g can sweetcorndrained well
- small handful corianderleaves and stalks chopped
- 1 spring onionfinely sliced
- 25g extra mature cheddargrated
- ½ green chillichopped
- 230g sheet ready-rolled all-butter shortcrust pastry
- 1 eggbeaten
- 2 tbsp sesame seeds
Nutrition: per serving
- kcal181
- fat12g
- saturates6g
- carbs14g
- sugars1g
- fibre1g
- protein5g
- salt0.3glow
Method
step 1
Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.
step 2
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.
step 3
To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.
