Pastel de Choclo Inspired Empanadas with Pebre

A delightful twist on the classic Chilean Pastel de Choclo, these empanadas encapsulate the sweet corn flavor with a savory filling. Served with a refreshing Pebre, they offer a taste of Chilean comfort food in a handheld package.

Prep Time

30 minutes

Total Time

55 minutes

Calories

375

Level

Medium

Yields

8 servings

Cost

£1.04

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

8countEmpanada Dough Discs(Store-bought or homemade (approx. 6-inch diameter). Ensure they are vegetarian/vegan if needed.)

£3.50

2cupsCorn Kernels(Fresh, frozen (thawed), or canned (drained))

£0.60

0.5cupMilk(Regular or plant-based milk)

£0.20

2tablespoonsButter(Or vegan butter)

£0.25

0.5mediumOnion(Finely chopped)

£0.20

2largeHard-boiled Eggs(Peeled and chopped)

£0.80

0.3cupBlack Olives(Pitted and sliced)

£0.50

0.3cupRaisins(Optional, but traditional to Pastel de Choclo)

£0.30

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

1tablespoonOlive Oil

£0.15

1large eggEgg Wash(Whisked with 1 tablespoon of water (optional, for browning). Omit for vegan.)

£0.30

1mediumTomato(For Pebre, finely diced)

£0.35

0.3mediumOnion(For Pebre, finely diced)

£0.20

0.3cupCilantro(For Pebre, chopped)

£0.40

1smallAji Verde (Green Chili)(For Pebre, finely minced (or 1/2 teaspoon red pepper flakes). Adjust to taste.)

£0.25

2tablespoonsOlive Oil(For Pebre)

£0.15

1tablespoonRed Wine Vinegar(For Pebre)

£0.10

0.3teaspoonSalt(For Pebre, or to taste)

£0.01

Total Cost

£8.29

£1.04 per serving

The Method

1
**Prepare the Pebre:** In a small bowl, combine the diced tomato, diced onion, chopped cilantro, minced aji verde, olive oil, red wine vinegar, and salt. Mix well and set aside to allow the flavors to meld while you prepare the empanadas.
2
**Prepare the Corn Mixture:** In a blender or food processor, combine the corn kernels and milk. Blend until smooth. Set aside.
3
**Sauté the Onion:** Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Season with a pinch of salt and pepper.
4
**Cook the Corn Cream:** Add the blended corn mixture to the skillet with the sautéed onions. Stir in the butter. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10-15 minutes. Be careful not to burn the bottom.
5
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
6
Lay out the empanada dough discs. Place about 2 tablespoons of the corn mixture in the center of each disc.
7
Top with a small amount of chopped hard-boiled egg, a few slices of black olive, and a few raisins (if using).
8
Fold the dough over to form a half-moon shape. Crimp the edges tightly with a fork to seal. If the edges aren't sticking well, lightly moisten them with water before folding.
9
**Bake the Empanadas:** Place the empanadas on the prepared baking sheet. Brush the tops with egg wash (optional).
10
Bake for 20-25 minutes, or until golden brown.
11
**Serve:** Let the empanadas cool slightly before serving. Serve warm with the prepared Pebre.

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My Notes

Nutrition Information

Nutrition per serving (135g)

375 kcal / 1569 kJ

Carbs

36g

14% of RDA

Fat

22g

31% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

420 mg

18% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, add a small amount of shredded cheese (like mozzarella or a mild cheddar) to the filling.

If the corn mixture becomes too thick while cooking, add a splash more milk to thin it out.

The Pebre can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will deepen over time.

To make this vegan, use vegan empanada dough, plant-based milk, vegan butter, and omit the egg wash. You can substitute the egg wash with a brush of plant-based milk.

Cooking Equipment

Oven

Stove

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, add a small amount of shredded cheese (like mozzarella or a mild cheddar) to the filling.

If the corn mixture becomes too thick while cooking, add a splash more milk to thin it out.

The Pebre can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will deepen over time.

To make this vegan, use vegan empanada dough, plant-based milk, vegan butter, and omit the egg wash. You can substitute the egg wash with a brush of plant-based milk.

Pastel de Choclo Inspired Empanadas with Pebre

Ingredients

The Method