Empanadas de Choclo: Sweet Corn and Cheese Pasties

Galit decided to put on a vegetarian Mexican dinner party. Bean burritos are a standard at our home but we wanted something extra. These empanadas have a creamy, sweet and salty filling. There is a bit of work in the pastry but it has a great texture and flavour – exactly what I want.

Empanadas de Choclo: Sweet Corn and Cheese Pasties
These empanada come with a filling that is creamy, sweet and salty
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Ingredients for pastry
  1. 2 cups self raising flour
  2. 250 grams butter, chopped
  3. 1 egg
  4. 1/4 cup water
  5. 30 grams extra butter
  6. 1 egg yolk, lightly beaten
Ingredients for filling
  1. 440 ml can of whole corn kernels
  2. 70 ml cream cheese or sour cream
  3. 70 grams feta, crumbled
  4. 1/4 teaspoon paprika
  5. 1/8 teaspoon cumin
  6. 1/8 teaspoon salt
  7. 1/4 teaspoon black pepper
Instructions for pastry
  1. Sift the flour into a bowl
  2. Chopped the butter on top
  3. Mix flour and butter until resemble bread crumbs (kitchen aid on 2 for 45 seconds)
  4. Add egg and water
  5. Mix until dough comes together (kitchen aid on 2 for 15 seconds)
  6. Knead dough on a lightly floured surface until smooth - don't let it become too sticky
  7. Divide the dough into three equal portions
  8. Roll out each portion of dough into a 20cm x 20cm square
  9. Spread the extra butter over two of the rolled out dough squares (not the third)
  10. Stack the dough squares with the unbuttered square on top
  11. Roll out the dough again so the layers merge
Instructions for filling
  1. Blend 2/3 of the contents of the can of whole corn kernels
  2. Mix together creamed corn, whole corn, cream cheese or sour cream, spices and salt and pepper.
Instructions for assembly
  1. Preheat oven to 200º C
  2. Cut the dough into small discs, about 9-12 cm (4-5 inches) in diameter.
  3. Fill each disc with about 2 teaspoons of filling.
  4. Fold over each disc to create a half-moon and use a fork to pinch dough shut.
  5. Place the filled half-moons on a baking tray (greased or lined with a sheet of baking paper)
  6. Brush with egg yolk
  7. Bake at 200º C until puffed and starting to turn golden brown (about 20 minutes).
  8. Remove from oven and let cool a little on cookie sheet.
  1. Serve with salsa for a bit of kick and a green salad. Add meat if you fancy.
Adapted from The Alchemists Chef for the filling only
Balagan Recipes http://balaganrecipes.info/

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