To start with the recipe for zucchini and corn empanadas, first, peel and chop the onion to sauté it in a pan with a teaspoon of oil. Once transparent, lower the heat to medium and, if necessary, add a tablespoon of hot water to clear it from the bottom. Repeat until caramelized.

When you have achieved the effect, raise the heat to the maximum and add the clean and cubed squash along with the corn kernels. You can use pre-cooked fresh, canned, or frozen. Cook for about 5 minutes.

Remove the vegetables from the heat and season to taste with nutmeg, pepper, and cubed cheese. When it is cold, fill the empanadas by wetting half the edge of the disc so that they are well sealed. You can close them with a fold or by pressing on the edge with a fork.

Place the zucchini and corn empanadas in a previously greased roasting pan, with the seam facing up. If you wish, you can paint them with beaten eggs so that they are well browned. You can also sprinkle them with seeds.

Cook your empanadas in the oven at 200-220 ºC for about 15 or 20 minutes until they are golden.

Let's eat! Tell us in the comments your opinion and share with us a photograph of the final result.