About this recipe:Creamy corn empanadas are an Argentinian classic. These can be made open like a tart or closed like a pasty - the choice is yours! You can opt to make the pasty-like version; find the method in the footnote.
Makes: 12 empanadas
12 empanada pastry rounds (10cm diameter)
1 knob butter
3 spring onions, finely chopped
1 (400g) tin sweetcorn, drained
1 pinch salt
1 pinch ground black pepper
1 pinch ground nutmeg
50g plain flour
350ml full fat milk
6 tablespoons grated Parmesan cheese, divided
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 200 C / Gas 6. Grease and flour a muffin tin.
Line 12 muffin tin cups with the empanada pastry.
In a frying pan, melt 1 knob of butter over medium heat. Add chopped spring onions and saute until tender. Mix in sweetcorn and season with salt, pepper and nutmeg. Cook for another 2 minutes; remove from heat and set aside.
In a saucepan, melt 50g butter over medium heat. Add flour and mix in with a wooden spoon, forming a paste, and cook for 1 minute. Pour in the milk slowly, whisking constantly, and cook until a thick bechamel is formed. Once it starts to bubble, add half of the Parmesan cheese and remove from heat. Combine with corn mixture and mix well.
Fill pastry cases with sweetcorn mixture, then sprinkle over the remaining Parmesan cheese.
Bake in the preheated oven for 15 minutes, or until golden. Serve warm.
To make pasty-like 'closed' empanadas, spoon one big dollop of the sweetcorn mixture in the centre of the empanada pastry round. Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. Brush with beaten egg and bake at 200 C / Gas 6 till golden.