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
  • Easy

Nutrition per serving

  • kcal 181
  • fat 12g
  • saturates 6g
  • carbs 14g
  • sugars 1g
  • fibre 1g
  • protein 5g
  • salt 0.3g


  • 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.


  1. Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.

  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.

  3. To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.

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