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Quorn and corn empanadas

Quorn and corn empanadas

Quorn and corn empanadas

3 cups cake flour
Salt to taste
185g butter, cubed
1 free range egg
1/4 cup milk

For the filling:
2T canola oil
350g Quorn pieces
200g leeks, thinly sliced and washed
3 cloves garlic, finely grated
1 red chilli finely chopped
1 cup fresh corn
1 cup kidney beans
2t oregano
1T ground cumin
6T roughly chopped coriander
1 cup salsa
2 free range eggs, beaten for an egg wash
Sour cream and guacamole to serve

Add the flour, salt and butter to a mixing bowl. Begin crumbing the butter into the flour until it resembles breadcrumbs.
Add the egg and milk and mix through before kneading into a ball before covering with plastic wrap and place in the fridge for 30 minutes before using.
For the filling heat the oil over a medium heat before adding the pieces and cooking as per the instructions.
Add the leeks, garlic and chilli and cook until fragrant. Add the corn and beans before adding the oregano and cumin. Cook for another 2 minutes before finishing with the coriander and salsa. Cook until the salsa reduces by half before taking off the heat and allowing to cool.

Remove the dough from the fridge and divide into 10 equal sized balls. Roll the balls out into rounds about 2mm thick before spooning some of the filling onto one half of the circle. Dip a brush into the egg wash before running it around the ends of the dough, fold over and press with a fork to seal. Place the filled empanadas in the fridge again to chill before brushing with egg and placing in an oven preheated to 200C to cook for 155-20 minutes or until golden on both sides.

Serve the empanadas with sour cream and guacamole.


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