Cheese, Corn and Chilli Empanadas
A mouthwatering snack made with a sour cream dough, filled with a combination of three cheeses, corn kernels and chilli.
Cheese, Corn and Chilli Empanadas A mouthwatering snack made with a sour cream dough, filled with a combination of three cheeses, corn kernels and chilli. |
| Servings | Prep Time |
| 28pies | 1hour, including chilling time |
| Cook Time |
| 20min |
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Ingredients
- 3cups flourand extra for dusting
- 1/2teaspoon salt
- 1tablespoon fresh lemon juice
- 250gr soft butter
- 250ml sour cream
- 1/2cup grated parmesan cheese
- 1/2cup grated gouda cheese
- 1cup grated mozzarella
- 2teaspoons chili flakes
- 1cup corn kernels
- 1large eggwhisked, for egg wash
Instructions
- To make the dough: In a large mixing bowl, combine the flour, salt, lemon juice, butter and sour cream and incorporate all the ingredients until you have a heavy, easy manageable dough.
- Cling wrap and refrigerate for at least one hour – the dough needs to be chilled when you use it.
- After the dough has had time to chill, dust a clean surface with flour and roll the dough out.
- You can use your Empanada Fork to cut the discs – first the one half, turn the fork and cut the rest of the circled disk.
- Mix the cheeses together in a mixing bowl, add the chilli flakes to the cheese and mix through.
- Fill the disk in the middle with about a tablespoon full of cheese and add a few corn kernels as well.
- Gently fold the pastry over, dab with a little water at the edge and simply close it by pressing the Empanada Fork on the folded pastry.
- I also dusted my fork with flour to ensure it doesn’t stick to the dough.
- Touch the top of the pastries with egg wash and bake in a preheated oven at 190 degrees Celsius for 15 – 20 minutes or until your pies are golden brown.
- Serve immediately with your choice of dip.