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1
Place chicken in a large stock pot and add water to cover chicken.
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2
Bring to a boil, then immediately turn heat to low.
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3
Simmer for 20 minutes.
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4
Turn off heat, remove chicken from water and place on a plate to cool.
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5
Once cooled, pull chicken from bones into fine shreds.
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6
Measure out 2 cups and set aside.
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7
*Note: Do NOT overcook chicken, or the meat will be chewy.
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8
It will continue to cook during baking.
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9
Heat a heavy cast iron grill pan over high heat and add corn, turning cobs frequently until blackened in several spots, about 4 minutes per 4 sides.
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10
Remove from pan, let cool.
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11
Slice kernels from cobs and measure out 1/2 cup and set aside.
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12
Heat large saute pan over medium heat and add 1 tablespoon olive oil.
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13
Add diced potatoes and stir fry for approximately 10 minutes, until potatoes are soft and golden brown.
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14
Add chopped onion and chopped jalapeno and stir fry for an additional 5 minutes.
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15
Add minced garlic and continue to stir fry for another 2 minutes, so as not to burn the garlic.
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16
Lower heat to medium low, add shredded chicken, corn kernels, and 1 cup of barbecue sauce to pan and gently fold ingredients together to cover with sauce.
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17
Simmer mixture for about 5 minutes.
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18
Turn off heat and allow mixture to cool in pan.
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19
At this point, preheat oven to 350F.
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20
Gently separate dough disks and, using a rolling pin, place each disc on a piece of wax paper and roll each disc out until each is about 1 inch larger in diameter.
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21
Scoop out 1/4 cup of filling and spread horizontally along the center of each empanada disc.
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22
Gently bring the bottom edge over the filling and press to the top of the disc to form a semi-circle and press firmly together to seal.
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23
Starting from one corner of the empanada to the other end, pinch to seal or simply crimp together with a fork.
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24
Set side-by-side down the length of a parchment-lined half baking sheet.
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25
You should have 10 filled empanadas with leftover filling that will go well as a topping over rice.
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26
Whip egg white until foamy and, using a pastry brush, lightly brush tops (including crimped parts) of each filled empanada.
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27
Bake at 350F for 20 minutes, until tops of empanadas are golden brown.
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28
Remove from oven, let cool for 5 minutes, and serve.
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29
*Serve alongside barbecue rice and garnish with fresh cilantro.
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30
Note: Filling can be made ahead and stored in the refrigerator overnight.
