Fill With Anything Empanadas

INGREDIENTS

Pastry: If you are stuck for time, you can use store-bought pie crust or short-crust pastry just ensure to cook as per the instructions on the packaging.

• 400g plain flour
• 1 tsp salt
• 120g cold butter
• 1/2 Tbsp vinegar
• 100ml water, chilled
• 2 Eggs - 1 beaten and 1 reserved for the egg wash
  

_INSTRUCTIONS

TO MAKE THE PASTRY:

1. First, fill a measuring jug with 100ml of water and place it into the fridge to cool. Then cut the butter into small cubes (or roughly grate it).
2. In a large bowl, add the flour, salt, and cold butter. Using your fingertips, rub the butter into the flour and salt until it reaches the consistency of fine breadcrumbs and all lumps of butter have been removed.
3. Combine the water, vinegar and beaten egg in a bowl. Make a well in the centre of the flour, and slowly add in the egg, vinegar and water mixture. Use your hands or a wooden spoon to bring the dough together.
4. Shape the dough into a ball, wrap it and place it into the fridge to set.
   

TO MAKE THE FILLING:

1. Finely dice the onion and broccoli, including the broccoli stalk. Carefully cut the corn kernels from the cob. *Tip: Save the corn cob in the freezer for the next time you make veggie stock.*
2. Heat a large frying pan with one tablespoon of oil. Add the broccoli, onion, corn, cumin, paprika and salt. Sauté for 4-5 minutes then set aside.‍

TO MAKE THE CHEESE SAUCE:‍

1. In a medium sized pot melt the butter over low heat. Once the butter has melted, add the flour and mix well until combined. Cook mixture for 2-3 minutes, stirring often. Do not allow the mixture to brown
2. Slowly add the milk, whisking all the time to remove any lumps. Season with salt. Remove from the heat and stir through the cheese.
3. Combine cheese sauce with the broccoli, onion and corn mixture and mix well. Set aside to cool completely‍

TO MAKE THE EMPANADAS:‍

1. Preheat oven to 200°C
2. Remove the dough from the fridge and cut in half. Place the other half of the dough back into the fridge. Use a rolling pin to roll out the dough to ¼ thickness and then use a 12cm round cutter (or the rim of a glass!) to cut out approximately 10 rounds.
3. Place the cut rounds back into the fridge and layer in-between baking paper to prevent them from sticking together.
4. Repeat this process with the other half of the dough.
5. Fill the pastries:  Fill a small bowl with water and set aside. Roll out the edges of each round slightly. Add 2 teaspoons of the filling mixture into the middle of each round. Using your finger, lightly moisten the outer edge of the pastry with water. Fold the dough in half over the filling, gently pushing the filling down to leave the edges free. You can twist, crimp, or simply use a fork to close the edges. Make sure they are completely closed as otherwise the filling will ooze out.
6. Repeat until all the dough and filling has been used up (it's best to popthe empanadas back into the fridge after making each one, especially if you've got a warm kitchen!)
7. Place the empanadas onto a nonstick or lined baking tray. Brush each empanada with egg wash (1 beaten egg) and bake in the oven for 35-40 minutes.
8. Best served hot with your favourite tomato relish.