Cook the onion: Melt 1 tablespoons butter in a skillet over medium heat and cook 1 small onion until softened.

Build the filling: Stir in 2 cups corn, 0.8 cups milk, 2 cups low-fat mozzarella cheese, 0.3 teaspoons salt, and 0.3 teaspoons ground nutmeg. Cook 5 minutes

, stirring occasionally, until creamy.

Cool the filling: Let the filling cool completely before assembling.

Preheat oven: Preheat the oven to 400°F and lightly oil a baking sheet with 1 tablespoons olive oil.

Fill the dough discs: Place a spoonful of filling in the center of each 12 empanada dough discs.

Seal the empanadas: Fold the dough over the filling and seal the edges with a fork or by crimping.

Brush and bake: Brush lightly with 1 egg, for egg wash egg wash and bake for 20 minutes

, or until golden brown and flaky.

Serve: Let cool a few minutes before serving.