Corn, cheese & chilli empanadas

Vegetarian
Health score
3%
Corn, cheese & chilli empanadas
75 min.
8
121kcal

Suggestions


Looking for a delicious and easy-to-make snack that’s both satisfying and full of flavor? These Corn, Cheese, and Chilli Empanadas are the perfect treat! With a crispy, golden pastry shell and a savory filling that combines sweetcorn, tangy cheese, and a hint of spice from green chilli, these empanadas are ideal as an appetizer, antipasti, or even as a snack to enjoy with friends and family.

Not only are they bursting with vibrant flavors, but they’re also vegetarian, making them a great option for any diet. The combination of sweetcorn, fresh coriander, and the slight heat from the chilli creates a wonderfully balanced filling that is complemented perfectly by the buttery shortcrust pastry. Plus, with sesame seeds scattered on top, they offer a delightful crunch with every bite.

Whether you’re hosting a gathering or simply craving something savory, these empanadas are sure to impress. Easy to prepare and baked to perfection, they’re a tasty treat you can enjoy in just about an hour. So, gather your ingredients and get ready to create these irresistible empanadas that everyone will love!

Ingredients

  • 0.5  regular corn drained well canned
  • small handful cilantro leaves chopped
  •  spring onion finely sliced
  • 25 extra sharp cheddar cheese grated
  • 0.5  to 2 chilies slit green chopped
  • 230 g sheets pastry crust 
  •  eggs beaten
  • tbsp sesame seed 

Equipment

  • baking sheet
  • oven
  • rolling pin

Directions

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

Nutrition Facts

Calories121kcal
Protein13.02%
Fat33.29%
Carbs53.69%

Properties

Glycemic Index
27.44
Glycemic Load
5.68
Inflammation Score
-2
Nutrition Score
4.8704347843709%

Flavonoids

Kaempferol
0.02mg
Quercetin
0.42mg

Nutrients percent of daily need

Calories:120.88kcal
6.04%
Fat:4.43g
6.82%
Saturated Fat:1.35g
8.45%
Carbohydrates:16.1g
5.37%
Net Carbohydrates:15.14g
5.5%
Sugar:0.22g
0.25%
Cholesterol:23.58mg
7.86%
Sodium:177.19mg
7.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.9g
7.8%
Selenium:10.06µg
14.37%
Vitamin B1:0.18mg
11.84%
Manganese:0.2mg
9.93%
Vitamin B2:0.14mg
8.5%
Folate:32.01µg
8%
Iron:1.38mg
7.68%
Vitamin B3:1.29mg
6.46%
Copper:0.13mg
6.41%
Phosphorus:61.76mg
6.18%
Vitamin K:5.47µg
5.21%
Calcium:51.69mg
5.17%
Fiber:0.96g
3.84%
Magnesium:14.16mg
3.54%
Zinc:0.51mg
3.4%
Vitamin A:110.07IU
2.2%
Vitamin B6:0.04mg
1.98%
Vitamin B5:0.19mg
1.9%
Potassium:48.68mg
1.39%
Vitamin B12:0.08µg
1.37%