Empanadas are stuffed pastries that are very popular in South America. Empanadas look and taste like the African meat pie probably came to South America with the Spaniards, but they quickly took on their own distinctive style and flavor in the New World. South American empanadas often have a sweet dough (sometimes they are even sprinkled with powdered sugar) that is a perfect contrast to the savory filling.


  1. Whisk together flour and salt in a large bowl. Rub in the butter with a pastry blender or your fingertips until it becomes the size of walnuts.
  2. Whisk together the egg, water, and vinegar in another bowl. Stir wet ingredients into the dry mixture until just incorporated.
  3. Invert the dough onto a floured surface. Knead the dough gently a few times and roll into a fat log. Wrap in plastic wrap and refrigerate for at least an hour, or overnight.
  4. Shell half of the corn and grate the rest.
  5. Place a large frying pan over medium heat, melt the butter and add the onions. Toss the onions around until they are well-coated. Sprinkle over the salt and scallions, and sauté until the onions are soft and translucent, 8-10 minutes.
  6. Add all the corn and sprinkle over the flour. Mix around and pour in the milk. Season with salt and pepper and bring to a boil. When the mixture thickens, add paprika and stir in the mozzarella.
  7. Transfer the filling to a bowl and cool slightly.
  8. To assemble the empanadas, divide the dough into twelve equal pieces. Roll one piece into a thin disc around 2-3 mm, covering the rest with a towel.
  9. Take a spoonful of the mixture on the center of each empanada disc, and brush the edges with egg wash.
  10. Seal the empanadas with your choice of repulgue.
  11. Lightly brush the top of the empanadas with the egg wash. Store in the refrigerator for up to two days, or in the freezer for later use.
  12. When you are ready to serve, preheat the oven to 400°F/205°C and bake empanadas for 20-25 minutes, or until the tops are golden.