Chicken and Corn Empanadas
| South American cuisines | Caribbean cuisine
Ingredients
- 2 tablespoons vegetable oil
- 1 cup diced Oso sweet onions
- 1 diced red bell pepper
- 1 teaspoon (hot) crushed red pepper (optional)
- 1½ cup frozen corn kernels
- 2 teaspoons oregano
- 3 cups (1 pound) diced cooked chicken
- 6 ounces shredded Monterey Jack cheese
- Kosher salt and fresh ground black pepper to taste
- 2 packages (28 ounces) frozen crescent rolls
- 1 egg, lightly beaten with 1 tablespoon water
Instructions
- In large skillet, heat oil and lightly brown onions.
- Add pepper, crushed red peppers, corn, and oregano. Cook 5 minutes over moderate heat or until liquid has mostly cooked away.
- Remove from heat; stir in chicken and cheese, season to taste and chill.
- Unroll crescent dough into two perforated squares.
- Place one square over second square.
- Roll out with a little flour to form a single large rectangular sheet.
- Cut out four circles about 5 inches in diameter.
- Repeat with remaining package of rolls.
- Refrigerate circles on waxed paper until firm, about 30 minutes.
- Spoon ¼ cup filling into center of each circle, leaving a 1-inch border.
- Brush edges with egg mixture.
- Fold over to seal, stretching dough slightly.
- Press edges together while pushing out any air pockets.
- Seal by crimping with the tines of a fork.
- Brush top with egg wash. Prick with fork.
- Arrange empanadas on buttered and floured baking sheet.
- Refrigerate until ready to bake, up to two days ahead of time.
- Preheat oven to 400°F.
- Bake 25 to 30 minutes or until puffy and brown and filling in bubbling hot.