SWEET CORN AND CHILLI CHEESE EMPANADAS

Steps:

• Heat oven to 200C/180C fan/ gas mark 6
• In a bowl combine the drained sweetcorn, chopped chilli, spring onion and grated cheese, season with salt and pepper
• Roll out the pastry or if already pre-rolled use a pastry cutter to cut out circles in the pastry.
• Brush edges of the circles with a little of the beaten egg, then spoon a couple of teaspoonfuls of filling mixture onto each. Fold over one half of the pastry and seal by pinchin g or crimping the edges with your fingers. Do this until you have all your small pastyshaped empanadas.
• Arrange on a baking parchment lined baking sheet, brush with the rest of the egg and scatter with sesame seeds if you wish. Cover and chill for at least 20 mins before baking.
• Put them in your oven for about 20 minutes of till the pastry turns a golden brown colour, take out serve with salad, alone of with some spicy dips!