Chorizo and Feta Bread Empanadas with Sweet Corn Succotash and Pesto Broccoli
Ingredients: bread, chorizo, feta cheese, sweet corn, chopped tomatoes · 30 min cook time · 480kcal · $5.00
Ingredients
1loaf bread, 1pack chorizo, 1pack feta cheese, 1can sweet corn, 1can chopped tomatoes, 1head broccoli
Instructions
1. Cut out big circles of bread and roll them flat. Layer a slice of chorizo, feta, and another slice of chorizo between two circles of bread, press down with a ramekin to seal into empanadas, brush with oil, and bake at 230 degrees Celsius for 12 minutes.
2. Fry chopped chorizo in a pan with oil, add sweet corn and garlic, then stir in chopped tomatoes to make a sweet corn and tomato succotash.
3. Cut broccoli into small florets and fry in a hot frying pan until charred. Toss in a bowl with pesto, spring onions, garlic, and feta.
4. Plate up the bread empanadas alongside the succotash and pesto broccoli with plenty of fresh coriander.
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