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.
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.