CORN
& CORIANDER

 PREPARATION TIME: 40 MINUTES

 RESTING TIME (OPTIONAL): 2.5 HOURS

 COOKING TIME: 55 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of classic dough

BÉCHAMEL

50 g (1¾ oz) unsalted butter

50 g (1¾ oz/¹/₃ cup) plain (all-purpose) flour

500 ml (17 fl oz/2 cups) milk salt, black pepper 1 pinch of freshly grated nutmeg

FILLING

olive oil 1 small onion, sliced

1 red capsicum (pepper), diced

500 g (18 oz/2½ cups) sweet corn kernels, about 6 corn cobs salt, black pepper

3 teaspoons paprika

1 teaspoon ground cinnamon

75 g (2¾ oz/1 small bunch) coriander (cilantro) leaves, chopped

6 spring onions (scallions), chopped

GLAZE

3 egg yolks, beaten

BÉCHAMEL

Melt the butter in a saucepan over low heat. Stir in the flour and mix with a wooden spoon. Cook, stirring, for 4 minutes, then add the milk, stirring constantly to avoid lumps. Continue cooking for 10 minutes. Season with salt, pepper and nutmeg. Allow to cool.

FILLING

Pour a little oil into a hot frying pan and sauté the onion and capsicum for 10 minutes over low heat. Add the corn kernels and continue cooking for 10 minutes. Remove from heat and transfer the mixture to a food processor. Pulse a few times to break up but retain some texture. Refrigerate for 30 minutes.

Combine the corn mixture with the cold béchamel sauce and season with salt, black pepper, paprika and cinnamon. Stir in the coriander and spring onion. Allow filling to rest in the refrigerator for 2 hours.

ASSEMBLY

Preheat the oven to 190°C (375°F/Gas 5). Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch), and cut out circles with a 14 cm (5½ inch) cutter. using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘humita’ decoration or an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

Arrange the empanadas on a baking tray lined with baking paper. Brush with egg yolk and bake for 20 minutes, or until golden and cooked. Allow them to cool for a few minutes before serving.