Empanadas de Humita (Sweetcorn and Cheese Empanadas)
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Ingredients
- 400 g tinned sweetcorn, drained
- 1 onion, finely chopped
- 150 g mature cheddar, grated
- 1 tsp sweet paprika
- 1 large eggs
- 500 g ready-made shortcrust pastry
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 875 kcal
- Protein
- 22.6 g
- Carbohydrate
- 75.7 g
- of which sugars
- 9.1 g
- Fat
- 52 g
- of which saturates
- 24.3 g
- Fibre
- 5.8 g
- Salt
- 2.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat the olive oil in a pan and cook the onion for 5 minutes until soft.
- 2
Stir in the sweetcorn and sweet paprika and cook for 3 minutes, then leave to cool slightly and mix in the cheddar.
- 3
Roll out the pastry and cut into 12 circles, about 12cm across. Spoon filling onto one half of each, fold over and press the edges to seal.
- 4
Brush with the beaten egg and place on a lined baking tray.
- 5
Bake for 18-20 minutes, until golden.
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