Bolivian-Style Corn and Cheese Stuffed Empanadas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Baked empanadas filled with sweet corn, tangy cheese, and mild spices inspired by Bolivian street food flavors. This Latin American-inspired recipe (vegetarian), ready in about 75 minutes, turns all-purpose flour, unsalted butter, cold and cubed, cold water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 6 tbsp unsalted butter, cold and cubed
• 3/4 cup cold water
• 1 tsp salt
• 2 cups fresh corn kernels
• 1 cup queso fresco or feta cheese, crumbled
• 1 small onion, finely diced
• 1 tbsp aji amarillo paste
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• 1 large egg, beaten (for egg wash)

Instructions

1. Step 1: In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp salt. Add 6 tbsp cold unsalted butter cubes and work them into the flour using your fingertips until the mixture resembles coarse crumbs.
2. Step 2: Gradually add 3/4 cup cold water, mixing with a fork until a dough forms. Knead gently on a floured surface for 3-4 minutes until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely diced onion and sauté for 3-4 minutes until translucent.
4. Step 4: Stir in 2 cups fresh corn kernels, 1 tbsp aji amarillo paste, and 1/2 tsp ground cumin. Cook for 5 minutes until corn is tender and fragrant. Remove from heat and let cool.
5. Step 5: Once cooled, fold 1 cup crumbled queso fresco or feta cheese into the corn mixture.
6. Step 6: Preheat oven to 375°F (190°C). Roll out dough to 1/8-inch thickness and cut into 5-inch circles.
7. Step 7: Place 2 tbsp of the corn and cheese filling in the center of each dough circle. Fold dough over to form a half-moon and press edges firmly with a fork to seal.
8. Step 8: Brush each empanada with 1 beaten egg for a golden crust. Arrange on a baking sheet lined with parchment paper.
9. Step 9: Bake for 25-30 minutes until empanadas are golden brown and crisp. Let cool slightly before serving.