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Chicken and Corn Empanadas
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | South American cuisines | Caribbean cuisine
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587182
License: CC BY-SA 4.0 · Wikibooks contributors
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
Directions
- 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.
Notes
Use rotisserie-roasted chicken.
Oso sweet onions are the winter sweet onion from Chile, in season from January to March. They have record-high sugar content, crisp texture, and mild flavor. Vidalias would be a reasonable onion substitute if Oso Sweet onions cannot be found.
You can use this as a base to experiment with any filling or combination you desire.