- Dough: check out the recipe for Chilean empanadas
- 1 can of shelled corn
- ½ cup finely chopped long onion
- 1 ½ cup bechamel sauce
- ½ cup mozzarella cheese
- Salt and pepper to taste
Mix the filling ingredients over medium heat, once ready let cool to assemble the empanadas.
If the mixture thickens too much, add a little milk, as it should not be too thick since it will lose juiciness in the oven.
Assemble the empanadas and bake in the oven until golden brown. If you want them to have a brighter color, paint them with an egg before baking them in the oven at 180c for 10 minutes or until they are golden brown.