Chicken and Corn Empanadas

Ingredients

• 2 tablespoons vegetable oil
• 1 cup oso sweet onions
• 1 diced red bell pepper
• 1½ cup frozen corn kernels
• 2 teaspoons oregano
• 3 cups chicken
• 6 ounces monterey jack cheese
• 2 packages frozen crescent rolls
• 1 egg, lightly beaten with 1 tablespoon water

Steps

1. In a large skillet, heat the oil and lightly brown the onions.
2. Add the pepper, crushed red peppers, corn, and oregano.
3. Cook 5 minutes over moderate heat or until the liquid has mostly cooked away.
4. Remove from heat.
5. Stir in the chicken and cheese.
6. Season to taste and chill.
7. Unroll the crescent dough into two perforated squares.
8. Place one square over the second square.
9. Roll out with a little flour to form a single large rectangular sheet.
10. Cut out four circles about 5 inches in diameter.
11. Repeat with the remaining package of rolls.
12. Refrigerate the circles on waxed paper until firm, about 30 minutes.
13. Spoon ¼ cup filling into the center of each circle, leaving a 1-inch border.
14. Brush the edges with egg mixture.
15. Fold over to seal, stretching the dough slightly.
16. Press the edges together while pushing out any air pockets.
17. Seal by crimping with the tines of a fork.
18. Brush the top with egg wash.
19. Prick with a fork.
20. Arrange the empanadas on a buttered and floured baking sheet.
21. Refrigerate until ready to bake, up to two days ahead of time.
22. Preheat the oven to 400°F.
23. Bake 25 to 30 minutes or until puffy and brown and the filling is bubbling hot.