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

Empanadas de Choclo: Sweet Corn and Cheese Pasties

Steven Thomas
These empanada come with a filling that is creamy, sweet and salty

Ingredients
  

Ingredients for pastry

  • 2 cups self raising flour
  • 250 grams butter chopped
  • 1 egg
  • 1/4 cup water
  • 30 grams extra butter
  • 1 egg yolk lightly beaten

Ingredients for filling

  • 440 ml can of whole corn kernels
  • 70 ml cream cheese or sour cream
  • 70 grams feta crumbled
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cumin
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

Instructions for pastry

  • Sift the flour into a bowl
  • Chopped the butter on top
  • Mix flour and butter until resemble bread crumbs (kitchen aid on 2 for 45 seconds)
  • Add egg and water
  • Mix until dough comes together (kitchen aid on 2 for 15 seconds)
  • Knead dough on a lightly floured surface until smooth - don't let it become too sticky
  • Divide the dough into three equal portions
  • Roll out each portion of dough into a 20cm x 20cm square
  • Spread the extra butter over two of the rolled out dough squares (not the third)
  • Stack the dough squares with the unbuttered square on top
  • Roll out the dough again so the layers merge

Instructions for filling

  • Blend 2/3 of the contents of the can of whole corn kernels
  • Mix together creamed corn, whole corn, cream cheese or sour cream, spices and salt and pepper.

Instructions for assembly

  • Preheat oven to 200º C
  • Cut the dough into small discs, about 9-12 cm (4-5 inches) in diameter.
  • Fill each disc with about 2 teaspoons of filling.
  • Fold over each disc to create a half-moon and use a fork to pinch dough shut.
  • Place the filled half-moons on a baking tray (greased or lined with a sheet of baking paper)
  • Brush with egg yolk
  • Bake at 200º C until puffed and starting to turn golden brown (about 20 minutes).
  • Remove from oven and let cool a little on cookie sheet.

Notes

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

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