Mini goat’s cheese, jalapeno and sweetcorn empanadas

Fiery Portuguese pastry treats

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Mini goat’s cheese, jalapeno and sweetcorn empanadas

  • 50 minutes
  • Makes 20-24
  • EASY
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PER SERVING 105 kcals, protein 2.7g, carbs 8.8g, fat 6.6g, sat fat 3.4g, fibre 0.6g, salt 0.3g

Ingredients

Method

  • rindless goat’s cheese 100g
  • jalapenos from a jar, chopped to make 1 tbsp
  • spring onions 4, finely chopped
  • sweetcorn 170g tin, drained
  • coriander chopped to make 2 tbsp
  • egg 1, beaten to glaze
  • DOUGH
  • plain flour 200g
  • baking powder 1/4 tsp
  • salt 1/2 tsp
  • butter 50g, chilled and diced
  • egg 1 yolk
  • white wine vinegar 1 tsp
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  • 1.To make the dough put the flour, baking powder and salt in a food processor. Add the butter and lard and pulse to crumbs. Add the yolk and vinegar, pulse, then add 4-5 tbsp ice-cold water until the dough comes together.
  • 2.Wrap and chill for 30 minutes. Mix the filling ingredients and season. Heat the oven to 200C/fan 180C/gas 6. Roll out the dough on a floured surface and cut into rounds approx 8cm (use a cutter or glass).
  • 3.Put a tsp of filling in the centre of each circle. Brush the edges with a tiny bit of egg then fold over and crimp (like a pasty).
  • 4.Put on a non-stick baking sheet and brush with egg. Bake for 15-20 minutes until golden.