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1
Preheat oven to 400 degrees.
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2
Saute the chopped onions in either vegetable or olive oil until slightly carmelized, then add in the chopped bell pepper.
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3
Add the salt, pepper, and red pepper flakes to taste and continue to saute until the bell pepper is soft.
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4
Add the frozen corn and cook just until its warmed through, then set aside vegetable mixture to use in a later step.
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5
Take each pie crust and cut them into four even-sized wedges.
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6
Spread about a table spoon or so onto half of the wedges, but you can use a bit more if youd like.
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7
You probably wont use the whole can, just so you know, but whatevers left over can definately be eaten with the empanadas.
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8
Sprinkle about 2 table spoons or so of the cheese mix ontop of the bean layer.
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9
This can also be increased a bit if youd like, and also probably wont use up the whole bag.
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10
Evenly distribute the shredded chicken and vegetable mixture onto the wedges with the beans and cheese.
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11
Place the wedges without any toppings onto the covered once and seal the edges with a fork.
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12
Then transfer them to two parchment lined or greased baking sheets and add a few steam slits to the top of each empanada.
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13
Bake at 400 degrees for 15-20 minutes, or until a nice golden brown.
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14
If youre planning on freezing these after cooking, take into account your inteded method of reheating.
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15
If microwaving them, you can follow the directions as written.
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16
If baking them from frozen, completely skip the baking step before freezing and lower the cooking temperature to 350 degrees when reheating, lengthening the cooking time to 25-30 min or until a nice golden brown.
