These empanadas are always the hit of the party and are fun to make with a friend. The chicken filling is simple, but versatile: tweak to your tastes with perhaps a teaspoon of minced jalapenos or chipotle, or swap out chicken for ground beef and shredded cheese.
Cooking With Friends Kitchen
1 large onion, diced
4 garlic cloves, minced
1 tablespoon olive oil
1/3 cup (1/2 of a pepper) diced red pepper
1 ear of corn, kernels removed
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 cup cooked shredded chicken
1 cup diced tomatoes (liquid removed)
1 cup chopped cilantro
1 cup mild shredded cheese (optional)
1 package of empanada wrappers (most groceries sell them in the frozen food section.)
1 egg white (optional)
Place onions, garlic, and olive oil in a large skillet over medium heat. Saute until onions have soften and garlic is fragrant and golden, but not yet browned. Add red pepper, corn, chili powder, onion powder, garlic powder, chicken, tomatoes and cilantro and cook, stirring occasionally, until mixture is well combined and heated through.
Working in batches on a clean work surface, set out a few empanada wrappers. Place 2 tablespoons of filling on one half of each empanada circle. Fold over and crimp edges with a fork or twist edges into a rope. Repeat until all of the chicken mixture has been used.
To bake, preheat oven to 350 degrees F. Place empanadas on an ungreased baking sheet and brush with egg whites, if using. Bake for about 20 minutes, flipping once at the very end. Serve empanadas on their own, or with quick parsley garlic sauce (see Sauces).