Spinach and Corn Empanadas | Empanadas | Pastelillos | Pastelitos | Snacks | Cookd

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An #Empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and the Philippine cultures. This #Pastelillos is made using spinach, corn, and cheese. Try this #SpinachandCornEmpanadas with Cookd's simple recipe. Don’t forget to share your feedback with us!

Spinach and Corn Empanadas Recipes:
Dough :
Maida - 2 Cups
Salt - 1 tsp
Sugar - 1 tsp
Egg - 1 no
Water - ¼ cup
Vinegar - 1 tsp

Filling :
Spinach (shredded) - 1 Cup
Sweet Corn Kernels - 1 Cup
Onions (finely chopped) - 2 nos
Garlic (finely chopped) - 5 cloves
Tomato puree - 4 tbsp
Salt - 1 tsp + 1 tsp
Sugar - 1 tsp
Cheddar (grated) - 1 Cup
Maida - 2 tbsp
Water - As needed + 1 tbsp
Oil - For Deep frying + 2 tbsp

Cooking Instructions:

1. In a bowl, mix flour, salt, sugar, egg water and vinegar and knead it to a soft dough and keep it aside.
2. Blanch Spinach and keep it aside.
3. In a pan, heat oil, add garlic and saute until it is brown.
4. Add onions and saute it for a minute.
5. Add the corn kernels and cook it till it gets some colour on it.
6. Add 4 tablespoons of tomato puree and cook it well.
7. Add the blanched spinach, season the mixture, check the taste and keep the mixture aside.
8. Take the dough, dust it with flour, divide it into half. Take one half and roll it out into a big thin sheet.
9. Use a round cutter and cut as many roundels/circles of dough as possible.
10. Prepare a thick maida batter in a bowl and keep it aside.
11. Spoon the spinach and corn filling in the centre of each piece of dough and some grated cheddar on top of it.
12. Spread the maida batter around the ends of the cut dough. Fold it into a half moon and press the ends and seal it. Press the ends with a fork to create a pattern.
13. Heat oil in a kadai, and deep fry the empanadas on a medium flame till both sides are of a golden brown colour.

Cooking Tips:

1 If you don’t prefer deep frying, grease a baking tray with oil, place the empanadas on the tray, give it an egg wash or brush butter on top of the empanadas and bake it at 180 degrees for 20 minutes.
2. The remaining dough after cutting can be kneaded, rolled and cut again.
3. While arranging the roundeles after cutting them, dust flour on each of them and arrange them to avoid sticking.

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