Corn and Cheese Salteña Empanadas with Spicy Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Bolivian salteñas filled with sweet corn, melted cheese, and a hint of spice, baked until golden and served with a tangy hot sauce. This latin american-inspired snacks (vegetarian) ready in about 70 minutes blends all-purpose flour, unsalted butter, cold and cubed, warm water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 1/2 cups all-purpose flour
• 6 tbsp unsalted butter, cold and cubed
• 3/4 cup warm water
• 1 tsp salt
• 1 1/2 cups fresh corn kernels
• 1 cup mozzarella cheese, shredded
• 1/2 cup yellow onion, finely chopped
• 1 tbsp green chili, deseeded and minced
• 2 tbsp vegetable oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• as needed egg wash (1 egg beaten with 1 tbsp water)
• for serving hot sauce (aji or similar)

Instructions

1. Step 1: In a large bowl, combine 2 1/2 cups all-purpose flour and 1 tsp salt. Cut in 6 tbsp cold cubed unsalted butter with your fingertips until mixture resembles coarse crumbs.
2. Step 2: Gradually add 3/4 cup warm water, mixing until a smooth dough forms. Cover with plastic wrap and rest for 30 minutes.
3. Step 3: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped yellow onion and 1 tbsp minced green chili. Sauté for 4 minutes until softened.
4. Step 4: Add 1 1/2 cups fresh corn kernels, 1/2 tsp ground cumin, 1/2 tsp paprika, and 1/4 tsp black pepper. Cook for 5 minutes until corn is tender and flavors meld. Remove from heat and cool slightly.
5. Step 5: Stir 1 cup shredded mozzarella cheese into the corn mixture.
6. Step 6: Preheat oven to 400°F. Roll dough to 1/8-inch thickness and cut into 6-inch circles. Spoon about 3 tbsp filling onto each circle’s center.
7. Step 7: Brush edges with egg wash, fold dough over filling to form semicircles, and crimp edges tightly to seal.
8. Step 8: Place salteñas on parchment-lined baking sheet, brush tops with egg wash, and bake for 20-25 minutes until golden brown.
9. Step 9: Serve warm with aji or your preferred hot sauce.