Sweet Corn & Goat Cheese Empanadas with Honey-Lime Drizzle

Savory and sweet empanadas filled with a creamy mixture of sweet corn, goat cheese, and fresh herbs, finished with a bright honey-lime drizzle.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£1.85

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

8discsEmpanada Dough(Store-bought or homemade)

£3.00

1cupSweet Corn Kernels(Fresh, frozen, or canned (drained))

£0.40

4ozGoat Cheese(Soft goat cheese, crumbled)

£2.50

2tablespoonsFresh Cilantro(Chopped)

£0.30

1tablespoonFresh Chives(Chopped)

£0.25

1cloveGarlic(Minced)

£0.10

1tablespoonOlive Oil

£0.15

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

1Egg(Beaten, for egg wash)

£0.25

2tablespoonsHoney(For the drizzle)

£0.20

1tablespoonLime Juice(Freshly squeezed, for the drizzle)

£0.15

0.5teaspoonLime Zest(For the drizzle)

£0.10

Total Cost

£7.40

£1.85 per serving

The Method

1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
In a medium bowl, combine sweet corn, goat cheese, cilantro, chives, garlic, olive oil, salt, and pepper. Mix well until combined.
3
Place a spoonful of the corn and goat cheese mixture in the center of each empanada disc. Do not overfill.
4
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal the empanadas.
5
Brush the top of each empanada with the beaten egg wash. This will give them a golden brown color.
6
Bake for 25-30 minutes, or until the empanadas are golden brown.
7
While the empanadas are baking, prepare the honey-lime drizzle: In a small bowl, whisk together honey, lime juice, and lime zest.
8
Once the empanadas are baked, let them cool slightly before drizzling with the honey-lime mixture. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (150g)

450 kcal / 1883 kJ

Carbs

45g

17% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

15 g

17% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

If using frozen corn, thaw it completely and pat it dry before mixing with the other ingredients.

For a spicier empanada, add a pinch of red pepper flakes to the filling.

You can substitute queso fresco or ricotta cheese for the goat cheese, if desired.

Make the empanadas ahead of time and freeze them before baking. Add 5-10 minutes to the baking time when baking from frozen.

Serve with a side of sour cream or salsa for dipping.

Cooking Equipment

Oven

Stovetop

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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