Chicken And Corn Empanadas Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium heat. Add onions and cook until softened.
• STEP 2.Add shredded chicken, corn, cumin, paprika, salt, and pepper to the skillet. Cook for a few minutes until the chicken is heated through and the flavors are well combined.
• STEP 3.Roll out the empanada dough and cut out circles. Spoon the chicken and corn mixture onto one half of each circle. Fold the other half over the filling and seal the edges by pressing with a fork.
• STEP 4.Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden crust.
• STEP 5.Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the empanadas are golden brown and crispy.
• STEP 6.Allow the empanadas to cool slightly before serving. They can be enjoyed hot or cold.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Cooking Tips

• You can use store-bought empanada dough if you prefer a quicker option.
• Feel free to add other ingredients to the filling, such as diced bell peppers or cheese.
• Serve the empanadas with a side of salsa, guacamole, or sour cream for dipping.

Storage and Serving

• Serve the chicken and corn empanadas as a snack, appetizer, or main dish.
• They are great for parties or as a quick and easy meal.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.