These Spinach and Corn Empanadas offer a tender, flaky crust filled with a delicious mixture of spinach, sweet corn and cheddar cheese. Perfect as a snack or appetizer, they can be deep-fried to golden perfection or baked to a crisp finish for a healthier option. Enjoy these savory empanadas with a side of your favorite salsa or dip!
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 for a minute.
5: Add the corn kernels and cook until it gets some colour.
6: Add tomato puree and cook well.
7: Add the blanched spinach, season the mixture, and keep it aside.
8: Dust the dough with flour, divide it in half, and roll one half into a big thin sheet.
9: Use a round cutter to cut as many roundels of dough as possible.
10: Prepare a thick maida batter in a bowl and keep it aside.
11: Spoon the filling into the centre of each dough piece and add some grated cheddar on top.
12: Spread the maida batter around the ends of the cut dough, fold into a half moon, press and seal the ends, and create a pattern with a fork.
13: Heat oil in a kadai and deep fry the empanadas on medium flame until golden brown.
14: For baking, grease a tray with oil, place empanadas, give an egg wash, or brush butter on top and bake at 180 degrees for 20 minutes.
