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Corn, Onion and Mozzarella Cheese Empanadas

This recipe comes to us from the kitchen of Stephen Clark, Head Chef, San Telmo.

Stephen was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.



Corn Empanada Filling

  • 2 pieces corn on the cob
  • 100 g onion, finely diced
  • 5 g butter
  • 5 ml vegetable oil
  • 2 g salt
  • 2 g pepper
  • 200 g scamorza bianca (any mozzarella style cheese will work), chopped into 1 cm pieces.

Empanada Pastry

  • 500 g plain flour
  • 3 g baking powder
  • 10 g salt
  • 225 g water
  • 46 g copha
  • beaten egg, for assembly


Remove corn from cobs and process in a blender or food processor until you have a rough paste.
In a heavy base pot, heat oil and butter.
Add onion and cook on low heat until very soft.
Add blended corn and cook out until starting to thicken.
Add cheese, stir continuously until cheese is melted and very stringy.
Remove from heat and cool down in fridge.

Empanada Pastry

Bring water and copha to boil and remove from heat.
Cool to room temperature.
Mix dry ingredients in mixer bowl.
While mixing on low, slowly add liquid.
Mix until a rough dough forms.
Wrap in plastic wrap and rest in fridge for at least 1 hour or overnight.

Assembling Empanadas
Preheat oven to 190°C.

Remove dough from fridge and form about 14 small balls. Flatten them to form rounds of about 14 cm diameter.

Spoon two tbsp of the filling into the middle of each pastry round and brush the edges with a little beaten egg. Fold edges over and press with a fork to seal each empanada, then place onto a lightly greased baking tray.

Brush the empanadas with beaten egg and bake for 25-30 minutes until golden.


Stephen Clark

Head chef, San Telmo

Following a two-year stint as Sous Chef at San Telmo, Stephen’s creativity, attention to detail and passion for Argentinian cuisine earned him the Head Chef position in 2018. Before coming to Melbourne, he worked under Zeb Gilbert of Wsabi in Noosa Queensland and then with Sam Steck of Heart Attack & Vine in Carlton upon his move to Victoria. Extensive travels throughout South America further inspired him to share its authentic flavours and cooking techniques, echoing the Argentine ethos that life and love should always be shared over good food and wine. Stephen was nominated for the Time Out’s New Hot Talent award in 2016 and has won the Golden Empanada competition at World Malbec Day two years in a row. He also played an integral role in San Telmo winning the Best Steak Restaurant at the 2015 Restaurant & Catering Awards.


San Telmo
14 Meyers Place
Ph: 9650 5525

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