Ingredients
Makes 24
12 sheets Antoniou Fillo Pastry
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
75g melted butter
1 egg lightly beaten
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper.
Heat the olive oil over a medium heat in a medium sized pan. Add the onion, capsicum and garlic and cook until softened, approximately 2-3 minutes. Add the corn kernels, spices and lime juice and stir well to combine. Cook for ten minutes. Set aside to cool. Toss through the feta cheese and coriander.
Lay one sheet of Filo Pastry on your bench and brush generously with butter. Lay another sheet on top and brush with butter again. Repeat the process until there are four sheets 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 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 minutes or until golden. Serve with guacamole and salsa.