Bake

Method

For the dough

1. Mix the flour, 1 of the Eggs and the salted butter together in a food processor with 3tbsp of cold water.
2. The dough should form a ball, we’re looking for a soft dough. Add more water if required.
3. Wrap the dough in cling film and rest in the fridge for 30 minutes.
4. When ready roll out the dough on a floured surface until it’s about 3mm thick (I normally do this in 2 halves).
5. Use a 12cm pastry cutter to cut round pieces to make the Empanadas from.

For the veggie mix

1. Setup your Egg for direct grilling and toast the corn on the cob until the kernels start to blacken.
2. Cool the corn a little before cutting the kernels from the cob.
3. Chop the spring onions into small pieces.
4. Grate the cheddar (coarse).
5. Chop the chilli finely.
6. Mix all the ingredients in a bowl ready to be used as a filling.

For the Chicken and Chorizo filling

1. Cook the chicken thighs on your Egg over a direct heat. Once cooked cool then dice into small pieces.
2. Chop the chorizo into small chunks.
3. Dice your onion.
4. Mix all the ingredients in a bowl ready to be used as a filling.

Preparing your Empanadas

1. Place a dessert spoon of your preferred topping into the centre of one of your pastry circles. Don’t overdo the amount of filling as you won’t be able to close the Empanada.
2. Using a pastry brush or a finger wet the pastry around half of the circle.
3. Fold over the pastry casing onto the wet area, this will help the Empanada seal itself.
4. Use a fork to lightly crimp the edge of the Empanada.
5. Use the second Egg from the dough recipe as an egg wash on your prepped Empanadas.
6. Optionally sprinkle the Empanadas with sesame seeds.
7. I use a baking tray with a circle of baking parchment to transfer the Empanadas to the Egg,
8. Bake the Empanadas for about 13-15 minutes on the baking stone within your Egg at about 200°C or until golden brown.
9. Take off the Egg and place on a wire rack to cool a little.