Corn and Cheese Phyllo Empanadas

Ingredients

• 15 ml (1 tbsp)olive oil
• 1 mediumonion, finely chopped
• 165 g (1 cup)fresh, thawed frozen or drained tinned corn kernels
• 38 g (¼ cup)roasted red peppers, drained and thinly sliced
• 2 stalksspring onions, thinly sliced
• 60 ml (¼ cup)low-fat half-and-half
• 56 g (½ cup)part-skim shredded mozzarella
• 8 spraysnon-stick olive oil cooking spray
• 8 sheets (23 × 36 cm; 9 × 14 in), at room temperaturefrozen phyllo pastry

Instructions

1. 1

   Cook the filling

   Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the corn, roasted red peppers and spring onions; cook for 2 minutes. Stir in the half-and-half until almost all the liquid has evaporated, about 2 minutes. Take the pan off the heat, stir in the mozzarella and leave the filling to cool slightly.

2. 2

   Prepare the tray

   Heat the oven to 190°C (375°F). Spray a large baking tray with non-stick cooking spray.

3. 3

   Layer the pastry

   Lay one sheet of phyllo lengthways on a work surface, keeping the remaining sheets covered with plastic wrap so they do not dry out. Lightly spray the sheet, place a second sheet on top and spray it lightly too. With a sharp knife, cut the layered sheets in half lengthways. Repeat with the remaining sheets to make 8 strips.

4. 4

   Shape the empanadas

   Place a heaped tablespoon of filling at the bottom left of one phyllo strip. Fold one corner over the filling, then keep folding and overlapping the pastry in a flag-like pattern to make a triangle. Put it on the prepared tray and repeat with the remaining pastry and filling to make 8 empanadas.

5. 5

   Bake until golden

   Lightly spray the empanadas with cooking spray. Bake for 15–20 minutes, until golden brown. Leave to cool for 10 minutes before serving.

What are phyllo empanadas?

Empanadas are filled pastries found across Latin American cooking, with fillings and doughs that vary by region and household. This version uses Greek phyllo pastry in place of a thicker traditional empanada dough.

Corn, roasted red pepper, spring onion and mozzarella make a savoury, gently sweet filling. Layering the thin pastry gives the parcels crisp edges while keeping the filling centre soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 3g protein, 13g carbs, 4g fat.

The corn and phyllo provide most of the carbohydrates, while the olive oil, mozzarella and cooking spray contribute fat. Mozzarella also supplies some of the protein. Serve an empanada with a generous salad or vegetables to round out the plate.

Build a filling that holds together

Corn and peppers: drain thawed or tinned corn well, and drain the roasted peppers before slicing. Excess liquid can make the pastry damp and harder to seal.

Half-and-half: simmer it with the vegetables until nearly evaporated before adding the cheese. This concentrates the filling rather than leaving it watery.

Keep phyllo workable

Cover the unused sheets with plastic wrap while assembling; phyllo dries quickly when exposed to air. Work with one set of layered sheets at a time.

Light spray: a thin coating between the sheets helps them layer and crisp. Avoid soaking the delicate pastry with cooking spray.

Fold and seal with care

Start at the bottom end of a strip with a heaped tablespoon of filling, keeping it to the left as directed. Fold the corner over the filling, then continue in overlapping triangles up the strip.

Even filling portions help the parcels cook at a similar rate. Fold snugly without pressing so hard that the phyllo tears.

Look for colour and crispness

The filling is cooked before it goes into the pastry, so baking mainly crisps and colours the phyllo. Begin checking at 15 minutes and take the empanadas out when golden brown.

Rest them for 10 minutes before serving. This gives the hot filling time to settle and makes the pastries easier to handle.

Serve while crisp

These empanadas work as a snack, starter or light lunch. Serve them with a crisp green salad or sliced fresh vegetables for a more complete plate.

A fresh, tangy accompaniment can balance the sweet corn and rich mozzarella. Serve sauces on the side so the pastry stays crisp.

Recipe notes & tips

• Keep the phyllo sheets covered whenever you are not handling them.
• Drain the roasted peppers thoroughly before adding them to the pan.
• Let the filling cool slightly before placing it on the phyllo.
• Use a sharp knife to cut the layered pastry cleanly.
• Check for golden colour from 15 minutes, as ovens can vary.
• Rest the baked empanadas for the full 10 minutes before serving.

Variations

• Guava and cheese: replace the savoury filling with cheese and guava paste for a sweet version.
• More herbs: stir chopped fresh parsley into the cooled filling.
• Extra pepper: add more roasted red pepper, keeping it well drained.
• A little heat: add a pinch of chilli flakes to the vegetable mixture.
• Different cheese: use another good-melting cheese in place of mozzarella.

Common mistakes to avoid

• Dry pastry: keep unused phyllo covered with plastic wrap while assembling.
• Wet filling: cook the half-and-half until nearly evaporated and drain the vegetables well.
• Overfilling: use a heaped tablespoon per strip so the triangles can fold closed.
• Torn phyllo: handle the sheets gently and layer them before cutting.
• Pale pastry: bake until golden brown, checking within the 15–20 minute range.
• Serving too soon: allow the empanadas to cool for 10 minutes so the filling settles.

How to store

Cool leftovers, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot and crisp; microwaving can soften the phyllo.

Frequently asked questions