Mini Corn Empanadas


makes 24

  • 2 tbsp olive oil
  • 1/2 red onion, diced
  • 1/2 red capsicum diced
  • 2 cloves garlic, minced
  • 1 x 420g can of corn kernels, rinsed and drained
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • pinch cayenne pepper
  • juice of half a lime
  • 75g feta cheese, crumbled
  • 1 tbsp freshly chopped coriander
  • 12 sheets Antoniou Fillo Pastry
  • 75g melted butter
  • 1 egg lightly beaten


Heat the olive oil on a medium heat in a medium sized pan. Add the onion, capsicum and garlic and cook until softened (aprrox. 2-3 mins.). Add the corn kernels, spices and lime juice and stir well to combine. Cook for ten minutes until corn is cooked through. Remove and set aside to cool. Once cooled, toss through the feta cheese and coriander and set aside again.

Preheat your oven to 180 deg c and line a baking tray with baking paper.

Lay one sheet of fillo on a clean bench and brush generously with the melted butter. Lay another sheet and top and brush with melted butter again. Repeat the process until there are four sheets piled on top of each other.

Using a 10cm cookie cutter, cut out round discs from the stacked fillo. (Each four sheets will yield 8 discs). Brush the outside rim of the pastry with a little egg and place one tablespoon of the corn mixture into the centre. Carefully fold over the pastry to form a half moon shape. Seal the edges using your fingers ensuring you press firmly.

Repeat with the remaining fillo sheets and corn mixture and brush the empanadas with the egg wash. Bake for 25 mins. until golden. Serve with guacamole and salsa.

Recipe, styling and photography by Souvlaki for the Soul