These corn empanadas are based upon little crescent-shaped pastries from Argentina. Usually known as humita, the corn filling is creamy and delicious.
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Lightly grease a baking tray.
Gently fry the onion in the butter or oil until soft. Stir through the tomato.
Cook for a few more minutes, then add the sweetcorn, flour, paprika, nutmeg and salt and pepper to taste. Cook, stirring, over a medium heat for 5-10 minutes until the sauce has thickened. Set aside.
Brush a little beaten egg, plant milk or water along the edges and the press together with your fingers to close the empanadas. Traditionally empanadas have a pattern, perhaps made with a fork, on the sealed edge to differentiate between different flavours.
Place each empanada on a baking tray. Brush with the beaten egg or milk on both sides then bake for 30 minutes, turning halfway through the cooking time.
Serve hot. Traditionally these are eaten alone but I like to have them with chimichurri sauce and lots of green salad.