The origin of empanadas is under debate, but these filled pastries can be found in Portugal, Spain and various parts of South America. Like the Cornish pasty, a cooked filling is wrapped inside pastry and then cooked. Empanadas can be both sweet and savoury.

This recipe has a sweetcorn filling but feel free to alter depending on what’s in season. To make beetroot and feta, simply cook the beetroot like a jacket potato, peel and grate, then crumble the feta and mix well before filling the empanada. Winter squash and black bean is also a tasty alternative. Just roast the winter squash until tender, mash with a fork and mix in the black beans and season with a bit of smoked paprika and cumin.

This pastry recipe is made using hot water and is extremely forgiving. For those that are daunted by pastry, this is a great recipe to try. I specify frozen or fresh sweetcorn, but not tinned; coming from a part of America where we only eat fresh corn on the cob the day it’s picked, I have a severe dislike for the tinned stuff. Up to you though, if it’s easier and you like it, go for it. 

For a vegan version make the pastry with vegan margarine. For the filling, use non-dairy milk or cream and substitute cheese with vegan cheese or 3 tablespoons of nutritional yeast. Brush with melted vegan margarine or non-dairy milk instead of egg.

Sweetcorn empanadas
Makes 12 large or 24 small

For the dough

225ml water
100g butter
350g plain flour
½ tsp salt
¼ tsp paprika

For the filling

500g sweetcorn, fresh removed from cob or thawed frozen
6 spring onions, thinly sliced
1 tbsp oil
3 cloves garlic, finely chopped
60ml single cream or milk
juice of half a lime, more if needed
1 tsp smoked or regular paprika
salt and pepper to taste
100g grated mild cheese

For the wash

1 free-range egg, beaten
1 tbsp water

Method

1. To make the pastry heat the water and butter in a medium pot over a medium heat until the butter has melted. Turn off the heat if it begins to boil, and allow to sit until melted. Don’t boil as this evaporates the water.
2. Mix the flour, salt and paprika in a large mixing bowl and make a well in the centre.
3. Pour in the liquid and carefully work the flour into the dough first using a rubber spatula then with your hands when it is cool enough to touch, until you get a wet, oily dough.
4. Wrap the pastry in clingfilm and refrigerate for at least 2 hours.
5. To make the filling place a frying pan on a medium heat and cook the sweetcorn and spring onions in oil for about 3 minutes.
6. Add the garlic, milk, lime juice, paprika, salt and pepper and cook for 5 more minutes until the sweetcorn is soft.
7. In a food processor, pulse 3-4 times until the mixture is uniform, but leaving a few sweetcorn kernels whole. Leave to cool then stir in the cheese.
8. To assemble the empanadas preheat the oven to 200°C / Gas Mark 6. Grease two baking trays, or line with parchment paper.
9. Whisk the egg and water together in a small bowl to make an egg wash.
10. Divide the dough into 12 large or 24 small balls. Using a rolling pin, roll out the dough balls on a well-floured surface into circles that are about 1/3 inch thick (not too thin!).
11. Place 1-3 tablespoons (depending on which size you are making) of filling in the centre of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. To make the ‘rope’ around the edge, pinch 1.25cm (½ inch) of one corner edge between your thumb and index finger and fold the edge over onto itself. Pinch and pull another 1.25cm (½ inch) of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around the edge, pressing each fold tightly.
12. Place the empanadas on the prepared baking trays and brush with the egg wash. Bake for 15-20 minutes for small and 20-25 minutes for large, or until golden brown. 

Alternatively, the empanadas can be deep fried – needless to say the results are delicious! Skip the egg wash, heat plenty of oil in a large frying pan or wok to 175°C / Gas Mark 5 and spoon the oil over the empanadas while cooking until the pasty is golden and bubbly.

Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!