Corn and Basil Empanadas Recipe

How to Make Corn and Basil Empanadas


  1. Make the pastry first by sifting flour and salt together into the bowl of a food processor. Chop butter into small cubes and add it to the flour. Pulse the mixture until it looks like breadcrumbs.  
  2. Leave the food processor running and add 1 teaspoon of chilled water, just enough to make the crumb mixture come together to form a dough ball (add more water if needed).
  3. Remove dough from food processor and shape it into a round ball. Cover the ball with plastic wrap and place it in the fridge for 1 hour.
  4. Cut the chilled pastry dough ball into 6 x 3cm pieces. Place the dough balls onto a lightly floured surface, and roll each into a 10-12cm circle.
  5. Place them back in the refrigerator, well covered and with a piece of baking paper between each, until ready to fill.
  6. To make the filling, melt the butter in a medium-sized saucepan on medium heat. Add the onion and cook until translucent – about 2 minutes.
  7. Sprinkle the flour over the onion and cook, stirring for 3 or 4 minutes.
  8. Add the milk and whisk constantly, letting it come to a boil and then remove from heat.
  9. Add the corn kernals, basil, cheese, sun-dried tomatoes, salt and pepper and stir to combine. Set aside to cool completely.
  10. Prepare the oil for deep frying. Heat the oil on high heat in a wide, deep pot.
  11. While the oil is heating up, prepare the empanadas for frying. Remove the prepared pastry dough rounds from the fridge and place 2-3 tablespoons of filling on the bottom half of each pastry round.
  12. Moisten the edge of the pastry dough using your finger, that has been dipped in water. Fold the dough in half over the filling and press the dough together to seal the edges.
  13. Crimp the edges together by pressing the dough between your fingers (use your index finger to push down on the edge of the pastry and use the finger and thumb of your opposite hand to pinch the pastry on either side)*.
  14. Once the oil is hot, lower the heat to medium-high and fry the empanadas in batches, turning, until golden brown.
  15. Remove and drain on a plate lined with a paper towel.
  16. Place warm empanadas on a serving platter and serve with Pebre Salsa

*Tip: If you have a dumpling/empanada press, you can use this to crimp-seal the pastry dough.