Name: Corn, cheese & chilli empanadas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: ½ x 198g can sweetcorn drained well; small handful coriander leaves and stalks chopped; 1 spring onion finely sliced; 25g extra mature cheddar grated; ½ green chilli chopped; 230g sheet ready-rolled all-butter shortcrust pastry; 1 egg beaten; 2 tbsp sesame seeds

A spicy Latin American treat, great served with drinks or as part of a special meal for two

Ingredients

½ x 198g can sweetcorn drained well

small handful coriander leaves and stalks chopped

1 spring onion finely sliced

25g extra mature cheddar grated

½ green chilli chopped

230g sheet ready-rolled all-butter shortcrust pastry

1 egg beaten

2 tbsp sesame seeds

Instructions

1 Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.

2 Unroll the pastry sheet, roll a little thinner with a rolling pin, then use a 10cm circle cutter to cut out circles of pastry. (You should get 6 circles, then re-roll the trimmings for 2 more.) Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry, and seal by pinching the edge with your fingers, until you have 8 small pastyshaped empanadas. Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds. Cover and chill for at least 30 mins before baking.

3 To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.