Paneer Corn Empanadas

Paneer Corn Empanadas

Course: AppetizersCuisine: Mexican, Indian


Prep time


Cooking time




  • 1 cup paneer, cubed – about 1/4 inch square or crumbled

  • 1/2 cup frozen corn, thawed

  • 1 small onion, chopped

  • 1 Jalapeno, chopped

  • 1 cup Mexican blend shredded cheese

  • GOYA Tapas Para Empanadas – Dough for Turnover Pastries, thawed (12 counts)

  • 1 tbsp tomato paste

  • 1 tsp red chili powder

  • 1 tbsp Tandoori masala

  • 1 tsp garam masala

  • 2 tbsp milk

  • 1 tbsp Oil

  • 2 tsp cilantro, chopped

  • 1 egg, lightly beaten with 2 tsp. water

  • 1/2 cup Cilantro Mint Aioli


  • In a pan heat oil on medium heat and add chopped onions and jalapeño and cook for about 3-4 minutes.
  • Add tomato paste and salt and let that cook for 3-4 minutes. Sprinkle little water if the masala is sticking to the pan.
  • Add corn, tandoori masala, red chili powder and let it cook for 2-3 minute.
  • Add paneer, milk, garam masala; mix well and cover the pan and turn the heat to low. Let it cook for 1-2 minutes until the paneer becomes soft. Add chopped cilantro on top.
  • Let the paneer mixture come to room temperature and add shredded cheese and gently mix.
  • Heat oven to 375˚F. Place dough round on work surface. Using heaping tablespoon measure, spoon paneer mixture onto one side of the dough rounds, cover with the other side and press down with a fork to seal the edges of the empanadas.
  • Repeat with remaining ingredients and place empanadas to baking sheet.
  • Brush tops of empanadas with egg wash. Cook until pastries puff, turn golden brown, about 20 minutes. (You can also fry them each side 5-6 min on a medium to heat).
  • Serve Paneer empanadas hot with Cilantro Mint Aioli. Enjoy!!

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