Cheese and Corn Empanadas

1. Dice the cheese into 1/3-inch cubes. Mix the cheese and corn in a bowl. Separate the egg white from the yolk and set them aside in two small bowls.

2. Preheat the oven to 400°F. Place your stack of empanada dough onto a work surface. Place 1/2 tablespoon filling at the center of each one. Brush the edges of the disc with some egg white, fold the dough over the filling and seal. Crimp the edges with a fork.

3. Once all the empanadas have been filled, place them on a baking sheet lined with foil. Brush a bit of egg yolk on the tops, then bake for 20 minutes, until golden brown. Serve warm.