Dessert

Corn, Cheese & Chilli Empanadas Recipe

ByJake Silas November 28, 2025November 28, 2025

Introduction

These corn, cheese, and chilli empanadas are a delightful snack or light meal, combining sweetcorn and spicy chilli in a crispy pastry. They’re easy to make and perfect for sharing with friends and family.

A white round table with a white marbled texture surface holds a pale yellow plate at the front, filled with six small golden brown baked pastries, one of which is cut open showing a soft, light filling inside. To the left, there is a white rectangular dish with two halved avocados topped with green herbs and a lime wedge beside them. Behind this, there is a white square bowl filled with fresh green leaves and thin slices of red onion. A woman’s hand is about to pick up the food. Silver forks rest on a light green cloth napkin beside the yellow plate. The overall scene is bright and fresh. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, mix the sweetcorn, chopped coriander, spring onion, grated cheddar, chopped green chilli, and seasoning to make the filling.
Step 2: Unroll the pastry sheet and lightly roll it thinner with a rolling pin. Use a 10cm circle cutter to cut out 6 circles, then re-roll the trimmings to cut 2 more circles.
Step 3: Brush the edges of each pastry circle with some of the beaten egg. Spoon a couple of teaspoons of the filling onto one side of each circle.
Step 4: Fold the pastry over to create a half-moon shape and pinch the edges firmly to seal, forming 8 small empanadas in total.
Step 5: Place the empanadas on a baking parchment-lined baking sheet. Brush with the remaining beaten egg and sprinkle with sesame seeds.
Step 6: Cover and chill the empanadas for at least 30 minutes before baking.
Step 7: Preheat the oven to 200°C (180°C fan)/gas mark 6. Bake the empanadas for 20 minutes, or until golden and crisp.

Tips & Variations

Serve with sliced avocado drizzled with fresh lime juice and sprinkled with coriander for a creamy, zesty complement.
Adjust the amount of chilli to your preferred heat level or substitute with mild paprika for less spice.
For a different twist, add some cooked diced bacon or sautéed mushrooms to the filling.

Storage

Store any leftover empanadas in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 180°C (160°C fan) for about 10 minutes until heated through and crisp again. Avoid microwaving to keep the pastry from becoming soggy.

How to Serve

The image shows a white round table with a white marbled texture surface. On the table, there is a white rectangular dish filled with fresh green salad leaves including spinach. Next to it, a white long plate holds two halved avocados and lime wedges garnished with small green herbs. In front, a light green plate has six golden brown baked or fried stuffed pastry pockets with a slightly crispy texture; one is cut open showing a yellow and green filling inside. Beside the plate, there are three silver forks placed on two light green folded napkins. The scene is bright and fresh with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these empanadas?

Yes, you can freeze the assembled empanadas before baking. Place them on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.