Cheese and Corn Empanadas

• 3- 1/2 ounces, weight Swiss Cheese Or Mozzarella
• 3- 1/2 ounces, weight Canned Corn, Drained
• 1 whole Egg
• 10 whole Discs Of Empanada Dough (you Can Buy Them In The Freezer Section, Or See My Blog For Homemade Recipe)

1. 1.
2. Dice the cheese into 1/3-inch cubes.
3. Mix the cheese and corn in a bowl.
4. Separate the egg white from the yolk and set them aside in two small bowls.
5. 2.
6. Preheat the oven to 400 degrees F. Place your stack of empanada dough onto a work surface.
7. Place 1/2 tablespoon filling at the center of each one.
8. Brush the edges of the disc with some egg white, fold the dough over the filling and seal.
9. Crimp the edges with a fork.
10. 3.
11. Once all the empanadas have been filled, place them on a baking sheet lined with foil.
12. Brush a bit of egg yolk on the tops, then bake for 20 minutes, until golden brown.
13. Serve warm.

swiss cheese, corn, egg, discs

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cheese-and-corn-empanadas/ (may not work)