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.
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.
I chose to make these open like a tart. I added two small hatch chilis to the corn mixture. The presentation was very nice and the taste of the corn mixture was very good. The empanada rounds browned nicely but unfortunately they were hard and dry. I wound up scooping out the corn mixture and disposing of the empanada rounds. 4 stars for the corn mixture 0 stars for the empanada rounds. - 08 Apr 2017 (Review from Allrecipes US | Canada)
Creamy and delicious! - 02 Nov 2016 (Review from Allrecipes AU | NZ)