Serves 8



  • 3 cups all-purpose gluten free flour*
  • 1 teaspoon Lotus Sea Salt Fine
  • 160g organic butter, chopped
  • 2 large eggs
  • 2 spring onion, thinly sliced
  • 2 tablespoons organic butter
  • 1 cup milk, of choice
  • 2 cups mozzarella
  • 1 egg, lightly whisk for brushing the pastry



  • 2 tablespoons all- purpose gluten free flour*
  • 1 can sweet corn



  • Global Organics Tomato Sauce (Ketchup)



Preheat oven to 180oC.

Combine all pastry ingredients together in a food processor and mix until it forms a dough consistency. Divide pastry in two and wrap in glad wrap and place into the fridge for 30 minutes.

Heat butter in a medium-sized saucepan and add flour then whisk for 1 minute. Slowly pour milk while whisking, then add mozzarella, corn and spring onions. Let it cool for 10 minutes.

Roll pastry to 0.3cm on 2 baking sheets. Cut circles out of the pastry using a 15cm round pastry cutter. Brush edges of each circle with egg, add a spoonful of filling to each piece. Fold one half of the pastry over and seal by pinching the edges with your fingers. Continue this for each circle until you have 8 empanadas. Brush the pastries with remaining egg.

Pierce each pastry with a fork, then bake for 20 minutes. Serve with tomato sauce.