Empanadas Choclos
Golden Empanadas – Vegetable Empanadas

Makes 30 small empanadas


1-2 tablespoons butter
1-2 tablespoons lard
½ kg self-raising flour
1 cup hot salted water
1 red onion, chopped
1 teaspoon cinnamon
1-2 leeks, very finely chopped
2 red capsicums, finely chopped
½ small butternut pumpkin
5 fresh sweet corn cobs, grated
salt and pepper
1 tablespoon sugar
1 tablespoon oil
few leaves of basil, finely chopped (to taste)


Mix the butter and lard with the flour.

Gradually add the water and mix the pastry with your hands. (Hot water and lard make pastry soft and fluffy.) Add more water if necessary.

Knead the pastry and roll out on to a floured bench. Sprinkle with flour and rest the pastry for 1 ½-2 hours until it becomes soft.

While you are waiting, fry the onions and cinnamon together and then add the leeks and peppers. Stir in gently.

Add the pumpkin and cook the mixture, stirring, until it forms a smooth paste.

At this time – and not before – grate the corn from the cobs. To do this earlier will make the corn kernels bitter – the secret of this recipe. After removing the kernels, scrape down the cob with a knife to extract the starch and milk from the cob. (This is important because it is this starch that thickens the empanadas mixture.)

Add the sugar, salt and pepper and basil to the starch and milk from the cob.

Then mix the corn’s starch with the paste in the pan and cook over a medium heat for 5-10 minutes, until it thickens. Remove the mixture from the heat and allow it to cool.

Return to the pastry and cut it into 10 cm rounds. Put a small ice-cream scoop of the vegetable mixture on top of each round.

Fold each circle in half and seal the edges together with finger to create a scalloped pattern.

Gently deep fry the empanadas until the pastry is crispy, puffed and browned. Remove and drain on absorbent paper.