Sweetcorn Empanadas

Empanadas trace their origin back to Portugal, but are now widespread throughout Latin America and the Southern United States. Traditionally the pastry is made with lard, and the empanadas are filled with minced meat. This is my vegetarian version for Sweetcorn Empanadas is which is equally nice hot or cold.

They involve a time to make, but the pastry is forgiving and easy to work with.

Serves lots
Time: 60 minutes
Difficulty: ***
Origin: Portugal/South America
Good with: As a starter or a snack, or for picnics.

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