Best Chicken And Corn Empanadas Recipes

CHICKEN AND CORN EMPANADAS

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion, red pepper flakes, and oregano. Sauté, stirring occasionally, until lightly browned, about 4 minutes. Season with the salt. Cook for 1 minute. Add the red and green peppers and corn. Cook until the peppers soften and any liquid has evaporated, about 3 minutes.
• To the same pan, add the chicken and wine, and season with salt. Cook until the chicken is just cooked through and almost all of the liquid has evaporated, about 3 minutes. Refrigerate the filling until chilled; stir in the cheese. The filling may be prepared and refrigerated, covered, for up to 2 days.
• Fill a small bowl with cold water. Roll out the dough to a thickness of 1/8 inch. Using a 5-inch-diameter plate as a template, cut out 24 circles. Spoon about 1/4 cup chilled filling into the center of a circle, leaving a 1/2-inch border. Brush the border with cold water. Fold the dough over, stretching it slightly, to form a half-moon shape. Beginning at one end, press the edges together to seal, while trying to remove any air pockets. Press again to ensure the empanadas are well sealed. Using a fork or your fingers, crimp the edges to form a decorative edge. Repeat with the remaining circles and filling.
• Brush the empanadas with egg wash, and refrigerate at least 30 minutes (but no longer than 1 day). Once filled, the empanadas may be frozen and baked later, without defrosting, in a preheated 350°F oven for 30 to 40 minutes.
• Preheat the oven to 400°F. Line two baking sheets with parchment paper. Arrange the empanadas on the baking sheets. Bake until puffed and browned and the filling is bubbling inside, 15 to 20 minutes. Serve immediately.
• Combine the flour, baking powder, and salt in a food processor fitted with the steel blade. Add the lard and butter, and pulse until the mixture is the texture of coarse meal. With the processor running, slowly add enough water to form a firm dough. Transfer to a lightly floured work surface, and knead until the dough comes together and becomes smooth. Wrap in plastic wrap, and chill for 1 hour.

CHICKEN AND CORN EMPANADAS

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.

CHICKEN AND CORN EMPANADAS

Steps:

• preheat the oven to 200c/400f/gas mark 6. place the chicken, sweetcorn, onion, olives, corriander, tabasco sauce, cinnamon salt and pepper to taste in a bowl and mix together
• roll out the pastry on a lightly floured surface and cut out 4 rounds measuring 15cm/6inch
• place an equal amount of filling on 1 half of the pastry round. brush teh edge of each round with the beaten egg, fold the pastry over the filling and press the edges together to seal. crip the edges with a fork and prick the tops
• place them on a baking sheet, brush with beaten egg and sprinkle lightly with salt. bake in a preheated oven for 20 minutes or until golden brown and filling pipping hot in the centre.