Chicken and Corn Empanadas
These chicken and corn empanadas use frozen crescent roll dough, which makes a flaky, buttery shell without any pastry work. The filling pairs sweet Oso onions and corn with red bell pepper, oregano and Monterey Jack, so it stays moist and mildly sweet. Rotisserie chicken saves time, and the sealed turnovers can wait in the refrigerator for up to two days before baking.
Instructions
Heat the oil in a large skillet and lightly brown the onions. Add the bell pepper, crushed red pepper if using, corn and oregano, and cook over moderate heat for 5 minutes, until most of the liquid has cooked away.
Take the pan off the heat and stir in the chicken and cheese. Season with salt and pepper to taste, then chill the filling.
Unroll one package of crescent dough into two perforated squares. Lay one square over the other and roll them out with a little flour into a single large rectangle. Cut four circles about 5 inches across, then repeat with the second package of dough.
Set the circles on waxed paper and refrigerate them for about 30 minutes, until firm.
Spoon ¼ cup of filling into the center of each circle, leaving a 1-inch border. Brush the edges with the egg mixture and fold the dough over, stretching it slightly. Press the edges together, pushing out any air pockets, and crimp them shut with the tines of a fork.
Brush the tops with egg wash and prick each one with a fork. Place the empanadas on a buttered and floured baking sheet. You can refrigerate them at this point for up to two days.
Preheat the oven to 400°F. Bake for 25 to 30 minutes, until the empanadas are puffy and brown and the filling is bubbling hot.
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