Corn, cheese & chilli empanadas

• ½ x 198g can sweetcorn g

  drained well

• small handful coriander

  leaves and stalks chopped

• spring onion↗1

  finely sliced

• extra mature cheddar↗25g g

  grated

• ½ green chilli

  chopped

• 230g sheet ready-rolled all-butter shortcrust pastry g
• egg↗1

  beaten

• sesame seeds↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Make the filling by mixing the corn, coriander, spring onion, cheese and chilli with some seasoning.

2. 2

   Unroll the pastry sheet, roll a little thinner with a rolling pin, then use a 10cm circle cutter to cut out circles of pastry. (You should get 6 circles, then re-roll the trimmings for 2 more.) Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry, and seal by pinching the edge with your fingers, until you have 8 small pastyshaped empanadas. Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds. Cover and chill for at least 30 mins before baking.

3. 3

   To serve, heat oven to 200C/180C fan/ gas 6 and bake for 20 mins until golden and crisp.