Recipe for Chilli Cheese Empanadas – great as a starter or light lunch
3 cups of flour and extra for dusting
½ teaspoon salt
1 tablespoon fresh lemon juice
250gr softened butter
250 ml sour cream
½ cup grated parmesan cheese
½ cup grated gouda cheese
1 cup grated mozzarella cheese
1 – 2 teaspoons chilli powder/dried flakes
1 cup corn kernels
1 egg, whisked for egg wash
To make the dough: In a large mixing bowl, combine the flour, salt, lemon juice, butter and sour cream and incorporate all the ingredients until you have a heavy, easy manageable dough. Cling wrap and refrigerate for at least one hour – the dough needs to be chilled when you use it.
After the dough has had time to chill, dust a clean surface with flour and roll the dough out. You can use your Empanada Fork to cut the discs – first the one half, turn the fork and cut the rest of the circled disk.
Mix the cheeses together in a mixing bowl, add the chilli flakes to the cheese and mix through.
Fill the disk in the middle with about a tablespoon full of cheese and add a few corn kernels as well.
Gently fold the pastry over, dab with a little water at the edge and simply close it by pressing the Empanada Fork on the folded pastry. I also dusted my fork with flour to ensure it doesn’t stick to the dough.
Touch the top of the pastries with egg wash and bake in a preheated oven at 190 degrees Celsius for 15 – 20 minutes or until your pies are golden brown.
Serve immediately with your choice of dip.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.