Beef empanadas and Mexican-style corn

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the braised beef cheek

  • 1 x 300–400g/10½oz–14oz beef cheek
  • 4 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 stick celery, roughly chopped
  • 1 bay leaf
  • 200ml/7fl oz red wine
  • 400ml/14fl oz beef stock

For the empanadas

  • 350g/12oz plain flour
  • 1 tsp baking powder
  • 175g/6oz salted butter, chilled
  • 4 tbsp olive oil
  • ½ onion, roughly chopped
  • 1 garlic clove, finely chopped
  • 1 dried red chilli, finely chopped
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 tbsp tomato purée
  • 1 tbsp capers, drained
  • 2 free-range eggs, beaten

For the corn

  • 4 heads sweetcorn, husk and silk removed
  • 2 tbsp mayonnaise
  • 1 tsp ground chipotle pepper
  • 150g/5½oz cotija or feta cheese, crumbled
  • ½ garlic clove, crushed
  • 1 lime, juice only
  • 2 spring onions, chopped
  • 30g/1oz sliced jalapeños, to serve