Wednesday, June 2, 2010
Recipe: Sweetcorn, Cheddar and Chilli Empanadas
These pastries are delicious!!! I found this recipe in this month's issue of Good Food Magazine. I only changed the amounts of things a little bit. I expect they would work brilliantly as picnic/party food. Infact we have our local street barbeque in a few weeks, and everyone in the street brings salads/ meat/ puddings etc. I think these would work perfectly. Although by that time hopefully i will have figured out a nice dip to accompany them I reckon something like a tomato salsa or sweet pepper relish would be the flavours to start experimenting with.
Sweetcorn, cheddar and chilli mini empanadas (makes 15) 22p per empanada
340g tin sweetcorn, drained
2 spring onions, finely chopped
50g grated cheddar
1 green chilli, finely chopped
Small handful coriander, leaves and stalks, finely chopped
Salt and pepper to taste
450g package ready rolled short crust pastry (the circular sheet ones)
1 egg, beaten (for egg wash)
1. Heat the oven too 200C. Mix together the sweetcorn, spring onions, cheddar, chilli and coriander. Unroll the pastry sheet, and with about a 10cm cutter, cut 6 circles out of each sheet (you can do this if you cut carefully- 5 around the edge and then one in the middle).
2. Put about 2 tsps- 1 tablespoon of the sweetcorn mixture on to the pastry circles, and fold over one half of the pastry- pressing the edges with your fingers to seal.
3. Roll out the trimmings from the pastry, to the same thickness as when it was pre-rolled. You should be able to get 2-3 more empanadas from the trimmings.
4. Brush the pastries with egg wash, sprinkle over some sesame seeds, and cook in the oven for 20 minutes. Remove from the oven, leave for a few minutes to cool, and serve.