Easy chorizo & corn empanadas (by 8 y/o Olivia πŸ‡¦πŸ‡Ί)
Chop/dice up chorizo
1
Pan fry for a minute or 2
2
Release the flavour & oil. Be careful not to burn
3
Put 2 generous handfuls of shredded tasty cheese into a bowl
4
Combine hot chorizo & cheese
5
Strain a small tin of corn kernels (or use fresh)
6
Add corn to chorizo & cheese mix
7
Chop some spring onions
8
Add spring onion to mixture
9
Stir to combine
10
Add about a cup of breadcrumbs (or water soaked bread that’s been squeezed. We did both.)
11
Cut puff pastry into circles (keep offcuts to use as well)
12
Add mixture to pastry rounds (& offcuts)
13
Trace half of the edge with water. Fold pastry over
14
Seal & decorate with a fork
15
Crack an egg into a small bowl
16
Whisk with a fork to combine
17
Generously brush empanadas with egg wash
18
This will help make them golden brown & shiny
19
Bake for at least 15mins. at 180-degrees Celsius in a fan-forced oven
20
Set the table (including sauce if you want it πŸ‘πŸΌ)
21
Remove empanadas from oven when crispy & golden brown
22
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