Choclo con Queso Empanadas

Place the cooked corn kernels in a mixing bowl. Add the shredded mozzarella, grated parmesan, chopped basil and scallions. Season with salt and pepper to taste. Gently mix everything until evenly combined. The mixture should hold slightly when pressed. Cover the bowl with plastic wrap and refrigerate for 15 minutes to let the flavors meld.

If using store-bought empanada dough, let it thaw completely if frozen. If homemade, roll out the dough on a lightly floured surface to about 1/8 inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough. Gather any scraps, re-roll and cut out more circles until all the dough is used. Place the circles on a parchment-lined baking sheet and cover with a clean kitchen towel to prevent drying.

Place one dough circle on a clean work surface. Spoon about 1-2 tablespoons of the filling onto the center of the circle. Be careful not to overfill, this may cause the empanada to break during baking. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges using the tines of a fork or by hand. Repeat with the remaining dough circles and filling. Arrange the assembled empanadas on the baking sheet, leaving a bit of space between them.

Beat the egg until smooth. Using a pastry brush, lightly coat the tops of the empanadas with the egg wash. This will give them a golden, shiny finish when baked. Avoid applying too much, as it may drip and burn.

Preheat the oven to 200°C (400°F). Place the baking sheet with the empanadas in the middle rack of the oven. Bake for 20-25 minutes or until the empanadas are golden brown and crisp. Check them halfway through and rotate the sheet, if needed for even cooking. Remove from the oven and let cool slightly on a wire rack.

Transfer the warm empanadas to a serving platter. They can be enjoyed on their own or served with a dipping sauce, such as a mild tomato salsa or creamy aioli.

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