Chicken and Corn Empanadas
Make Chicken and Corn Empanadas once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around 2 hours, and it serves 6. It sits firmly in the Caribbean tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 2h
- Total 2h
- Serves 6
- Level Medium
Ingredients
- 2 tbsp Vegetable Oil
- 1 cup Diced Oso sweet onions
- 1 Red bell pepper
- 1 tsp 1 teaspoon (hot) crushed red pepper (optional), hot) crushed red pepper (optional
- 10 ½ cup Frozen corn kernels
- 2 tsp Oregano
- 3 cup (1 pound) diced cooked chicken
- 6 oz Shredded Monterey Jack cheese
- Kosher salt and fresh ground black pepper to taste
- 2 package (28 ounces) frozen crescent rolls
- 1 Egg, lightly beaten with 1 tablespoon water
Method
- In large skillet, heat oil and lightly brown onions.
- Add pepper, crushed red peppers, corn, and oregano. Cook 5 minutes over moderate heat or until liquid has mostly cooked away.
- Remove from heat; stir in chicken and cheese, season to taste and chill.
- Unroll crescent dough into two perforated squares.
- Place one square over second square.
- Roll out with a little flour to form a single large rectangular sheet.
- Cut out four circles about 5 inches in diameter.
- Repeat with remaining package of rolls.
- Refrigerate circles on waxed paper until firm, about 30 minutes.
- Spoon ¼ cup filling into center of each circle, leaving a 1-inch border.
- Brush edges with egg mixture.
- Fold over to seal, stretching dough slightly.
- Press edges together while pushing out any air pockets.
- Seal by crimping with the tines of a fork.
- Brush top with egg wash. Prick with fork.
- Arrange empanadas on buttered and floured baking sheet.
- Refrigerate until ready to bake, up to two days ahead of time.
- Preheat oven to 400°F.
- Bake 25 to 30 minutes or until puffy and brown and filling in bubbling hot.
Tips for the best Chicken and Corn Empanadas
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens diced oso sweet onions and drives off the liquid too fast.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How long does Chicken and Corn Empanadas take to make?
About 2 hours in total — roughly under an hour of preparation and 2 hours of cooking.
Can I make Chicken and Corn Empanadas ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Chicken and Corn Empanadas recipe hard to make?
It is rated hard: 11 ingredients and 19 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for diced oso sweet onions?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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