Chicken and Corn Empanadas
Empanadas, which come from the Spanish word for "bread," are baked or fried turnovers made from bread, pastry, phyllo, or even pizza dough.
Source and licence
"Chicken and Corn Empanadas" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Corn_Empanadas, revision 4587182), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_and_Corn_Empanadas&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587182
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with South American by a tradition spanning countries: South American (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- 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.