Corn, spinach and chilli empanadas

Corn, spinach and chilli empanadas

By
From
Thrive on Five
Serves
4
Makes
8
Photographer
Dan Jones

A South American version of the Cornish pasty, our empanada recipe uses ready-made pastry, meaning these are quick to make. No need to pre-cook anything, just mix and pop in the oven for a really tasty snack.

Ingredients

Quantity Ingredient
240g spinach
60g canned sweetcorn
2 spring onions, (20g)
1/2 red chilli
30g mature cheddar cheese, grated
1/2 teaspoon mustard
a little chopped coriander, (optional)
sea salt
freshly ground black pepper
400g sheet of ready-rolled shortcrust pastry
1 egg, lightly beaten

Method

  1. Preheat the oven to 200°C.
  2. Put the spinach in a colander, pour over boiling water to wilt completely, squeeze out the excess water and chop. In a bowl, mix the spinach, sweetcorn, spring onions, chilli, cheese, mustard, coriander, salt and plenty of pepper.
  3. Cut the pastry into eight even-sized discs using a 12.5cm circle as a guide (probably a large mug or small saucer; check your cupboards). Divide the mixture between them. Gently fold the pastry over to form a semi-circle and seal the edge with a little egg before crimping with a fork or your fingers. Brush the empanadas with more egg and place on a tray lined with greaseproof paper.
  4. Bake for about 25 minutes. Leave to cool for a few minutes, then serve.
Tags:
Healthy
five a day
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