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1
Boil corn, then cut kernels off.
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2
Puree corn with water in food processor.
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3
Combine pureed corn and cornflour until blended. Roll into a ball and wrap in wax paper. Allow to rest at room temperature for at least 15 minutes.
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4
Heat nonstick pan to medium temperature.
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5
Scramble egg whites, cut prepared sausage links into small pieces, and set aside to cool slightly. NOTE: hot insides in an empanada could cause the crust to break apart.
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6
Cut dough into 4 equal pieces, and roll each into a ball.
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7
If not using a tortilla press, use a rolling pin to roll each ball into a tortilla shape and thickness. Apply additional cornflour as needed to prevent sticking.
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8
If using a tortilla press, flatten one ball by hand while trying to retain a disc shape. Place between two sheets of wax paper in the tortilla press with a generous dusting of cornflour to prevent sticking. Press together just long enough to lock the handle. NOTE: don't lean on the tortilla press or hold it excessively long, or the tortilla could break up.
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9
If using a tortilla press, peel off one sheet of wax paper, but keep the other one on.
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10
Wet the perimeter of the tortilla with water.
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11
Fill 1/2 of the tortilla with 1/4 of the egg, sausage, and cheese. Fold the tortilla half over and peel off the wax paper.
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12
Pinch the edges together. Press along the fold with a fork if desired.
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13
Cook empanada in a pan with light butter, turning when browned. Repeat for remaining dough.
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14
Serve with salsa and guacamole if desired.
