Chicken and Corn Empanadas Recipe: A Tasty South American Delight

Empanadas are a delicious treat originating from South America and the Caribbean. These turnovers can be baked or fried and are made using various doughs like bread, pastry, or even pizza dough. This recipe for Chicken and Corn Empanadas is perfect for a family meal or a gathering with friends. It combines the rich flavours of chicken, corn, and cheese wrapped in a flaky crust.

• 2 tablespoons vegetable oil
• 1 cup diced Oso sweet onions
• 1 diced red bell pepper
• 1 teaspoon crushed red pepper flakes (optional)
• 1½ cups frozen corn kernels
• 2 teaspoons oregano
• 3 cups diced cooked chicken (about 1 pound)
• 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

• Large skillet
• Baking sheet
• Waxed paper
• Fork
• Oven

Procedure

1. In a large skillet, heat the oil and lightly brown the onions.
2. Add the bell pepper, crushed red pepper flakes, corn, and oregano. Cook for about 5 minutes over moderate heat until the liquid has mostly evaporated.
3. Remove from heat; stir in the chicken and cheese. Season to taste and chill.
4. Unroll the crescent dough into two perforated squares.
5. Place one square over the second square.
6. Roll out with a little flour to form a single large rectangular sheet.
7. Cut out four circles about 5 inches in diameter.
8. Repeat with the remaining package of rolls.
9. Refrigerate circles on waxed paper until firm, about 30 minutes.
10. Spoon ¼ cup filling into the centre of each circle, leaving a 1-inch border.
11. Brush edges with egg mixture.
12. Fold over to seal, stretching dough slightly.
13. Press edges together while pushing out any air pockets.
14. Seal by crimping with the tines of a fork.
15. Brush top with egg wash. Prick with fork.
16. Arrange empanadas on buttered and floured baking sheet.
17. Refrigerate until ready to bake, up to two days ahead of time.
18. Preheat oven to 400°F (200°C).
19. Bake for about 25 to 30 minutes or until puffy and brown and filling is bubbling hot.

Nutritional Values

This recipe is versatile. You can use rotisserie-roasted chicken for convenience. If you can't find Oso sweet onions, Vidalia onions are a good substitute. Feel free to experiment with different fillings to suit your taste preferences. Enjoy these empanadas as part of a delightful meal!