• Make the pastry first if you're making your own so it can chill while you make the humita filling.
• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Lightly grease a baking tray. 

For the filling

• 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.

To make the empanadas

• Roll out your pastry on a lightly floured surface. Cut out discs using a saucer, or a large pastry cutter. Place a tablespoon of the humita mixture into the centre of the disc. You will probably think you need more but you really don't - the empanada will leak in the oven if you overfill it!
• 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.