Sweetcorn and cheese empanadas with béchamel sauce

Ingredients

• 200 g (1 tin)sweetcorn
• 150 gQuartirolo cheese or mozzarella
• 50 gplain flour
• 50 gbutter
• 500 mlmilk
• to tastesalt and black pepper
• to tastenutmeg
• 12empanada pastry discs
• 1egg

Instructions

1. 1

   Cook the sweetcorn

   Melt the butter in a frying pan over a medium heat. Add the sweetcorn, stir, and cook for 2–3 minutes.

2. 2

   Make the béchamel

   Add the flour and stir until it is fully mixed into the butter, with no dry flour remaining. Pour in the milk a little at a time, stirring well after each addition to work out any lumps before adding more. Season with salt, pepper and nutmeg to taste. Cook for 5–10 minutes, stirring constantly, until the mixture thickens. Take it off the heat and leave it to cool completely.

3. 3

   Add the cheese

   Cut the cheese into cubes and stir it into the cooled filling until evenly combined.

4. 4

   Fill the pastry

   Put 1–2 tablespoons of filling in the centre of an empanada disc. Bring the edges together and press to seal into a semicircle. Fold one end inwards and press it down, then make three more folds along the edge, pressing each one to help it stick and keep the empanada closed. Fold the other end inwards in the same way. Repeat with the remaining filling and pastry discs.

5. 5

   Brush and bake

   Arrange the empanadas on a baking tray and brush each one with beaten egg. Bake in a hot oven at more than 220°C for about 15 minutes, until golden.

6. 6

   Serve the empanadas

   Take them out of the oven and enjoy them hot; they are also good cold.

What are sweetcorn and cheese empanadas?

Empanadas are filled pastries found in many Spanish-speaking food traditions, with fillings and shapes that vary from place to place. This version brings together sweetcorn, cheese and a creamy béchamel inside folded pastry.

The béchamel helps bind the corn and cheese into a soft filling, while baking gives the pastry a golden finish. Sealing and folding the edges keeps the filling tucked inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 8g protein, 27g carbs, 12g fat.

The pastry, flour and sweetcorn contribute most of the carbohydrates, while butter and cheese provide much of the fat. Milk, cheese and egg contribute protein. Pair an empanada with salad or other vegetables for a more balanced plate.

Building the béchamel

Butter and flour: stir the flour into the melted butter until no dry patches remain. This is the base that thickens the milk into a sauce.

Milk: add it gradually and stir thoroughly between additions. Starting with a small splash makes it easier to smooth out lumps before the sauce becomes thinner.

Seasoning: salt, pepper and nutmeg flavour the creamy filling. Add them to taste while the sauce cooks.

Cool the filling before assembly

Cooling: leave the béchamel and corn mixture to cool completely before adding the cheese. A cooler filling is easier to portion and less likely to soften the pastry while you shape the empanadas.

Cheese: cut the Quartirolo or mozzarella into cubes and mix it through the cooled filling. This keeps distinct pieces of cheese in the finished centre.

Sealing the empanadas

Filling: use 1–2 tablespoons in the centre of each pastry disc, taking care not to cover the edge. Too much filling can make it difficult to close the pastry securely.

Folding: press the edges together first, then fold them inwards in small sections. Press each fold firmly so the seam holds during baking.

Baking and doneness

Egg wash: brush the tops with beaten egg for a glossy, browned surface. Try to keep the wash on the pastry rather than letting it pool on the tray.

Oven: bake at more than 220°C for about 15 minutes, as directed. Look for golden pastry, and check that the seams remain closed.

Serving ideas

These empanadas work as a snack, a lunch, or part of a spread. Serve them with a crisp green salad or sliced tomatoes to add freshness alongside the creamy filling.

They are best handled carefully straight from the oven, as the filling will be very hot. They can also be served cold, as the recipe suggests.

Recipe notes & tips

• Stir continuously while the béchamel thickens to help prevent it catching on the pan.
• Add the milk in small amounts at first and smooth out lumps before pouring in more.
• Let the filling cool completely before adding the cheese and shaping the pastries.
• Keep the pastry edges clear of filling so they can seal properly.
• Press each fold firmly to help prevent the empanadas opening in the oven.
• Brush the tops evenly with beaten egg for consistent browning.

Variations

• Use mozzarella: swap it for the Quartirolo if that is easier to find.
• Adjust the seasoning: add more or less nutmeg, salt and pepper to suit your taste.
• Make smaller empanadas: use less filling in each disc and keep the edges clear for sealing.
• Serve with salad: add crisp leaves or tomatoes alongside the warm pastries.
• Prepare ahead: make the filling in advance and cool it completely before assembling.

Common mistakes to avoid

• Adding all the milk at once: pour it in gradually and stir between additions to help avoid lumps.
• Leaving dry flour: mix the flour fully into the butter before adding milk.
• Using warm filling: cool it completely before adding the cheese and filling the pastry.
• Overfilling the discs: keep to 1–2 tablespoons so the edges can meet and seal.
• Loose seams: press each fold firmly along the edge to help stop the filling escaping.
• Underbaking: bake until the pastry is golden, allowing about 15 minutes in an oven hotter than 220°C.

How to store

Cool the empanadas and refrigerate them in a covered container for up to 3 days. Reheat in an oven until warmed through; the pastry may soften slightly after storage. They can also be eaten cold.

Frequently asked questions