CHICKEN AND CORN EMPANADAS

Chicken and Corn Empanadas image

Provided by KerfuffleUponWincle

Time 35m

Yield 14 2-inch empanadas, 7 serving(s)

Number Of Ingredients 9

2 cups roasted chicken meat (shredded ~ can use leftover rotisserie chicken)
1 cup whole kernel corn
1/4 cup golden raisin
2 tablespoons fresh cilantro (chopped)
2 tablespoons onions (finely minced)
1/4-1/2 cup Mexican blend cheese or 1/4-1/2 cup shredded sharp cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 (9 inch) pie crusts (Pillsbury refrigerated ready-rolled 9-inch crusts, or make your own!)

Steps:

Heat oven to 375°F.
In a large bowl, combine the chicken, corn, raisins, cilantro, onion, cheese, salt, and pepper.
With a biscuit cutter, cut an equal number of circles from each pie crust. (I made mine as rounds from a 2-inch biscuit cutter ~ I topped each circle with another circle! If your biscuit cutter is large enough, you may be able to fill, then fold over the dough before crimping.).
Spoon some of the chicken mixture onto half your dough circles, leaving a border. Brush the edges with water, fold in half, or top with another circle, and press with a fork to seal. Poke a couple of holes (or a slit) in the top crust to let out steam!
Transfer to a baking sheet lined with parchment paper, and bake until golden, about 20 minutes.
Makes eight 4-inch empanadas~ serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.

Nutrition Facts : Calories 372, Fat 20.3, SaturatedFat 5.1, Cholesterol 35.6, Sodium 544.2, Carbohydrate 32.2, Fiber 2.6, Sugar 3.8, Protein 15.6