Chicken And Corn Empanadas

1. 1

   Heat oven to 375u00b0F.

2. 2

   In a large bowl, combine the chicken, corn, raisins, cilantro, onion, cheese, salt, and pepper.

3. 3

   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.).

4. 4

   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!

5. 5

   Transfer to a baking sheet lined with parchment paper, and bake until golden, about 20 minutes.

6. 6

   Makes eight 4-inch empanadas~ serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.

* Per serving · 4 servings · Values may vary.

No additional tips available.