Cheese and Corn Empanadas

1. 1

   1.

2. 2

   Dice the cheese into 1/3-inch cubes.

3. 3

   Mix the cheese and corn in a bowl.

4. 4

   Separate the egg white from the yolk and set them aside in two small bowls.

5. 5

   2.

6. 6

   Preheat the oven to 400 degrees F. Place your stack of empanada dough onto a work surface.

7. 7

   Place 1/2 tablespoon filling at the center of each one.

8. 8

   Brush the edges of the disc with some egg white, fold the dough over the filling and seal.

9. 9

   Crimp the edges with a fork.

10. 10

    3.

11. 11

    Once all the empanadas have been filled, place them on a baking sheet lined with foil.

12. 12

    Brush a bit of egg yolk on the tops, then bake for 20 minutes, until golden brown.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.