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Fire-Roasted Chicken and Corn Empanadas

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Fire-Roasted Chicken and Corn Empanadas

Name: Fire-Roasted Chicken and Corn Empanadas
Total time: 30 min
Yield: 4

Preparation Time 20 minutes
Total Time 30 minutes
Number of Servings 4

This easy-to-make recipe introduces empanadas, a savory, filled pastry that originated in Portugal and Spain. After you make the creamy, slightly spicy filling, simply roll out the biscuits, fill, fold and bake.

Ingredients

1 Tbsp

butter
1 cup

Fire-Grilled Chicken Breast Strips (496), thawed
1 cup

Supersweet Corn (755), frozen
1/3 cup

sour cream
1/2 tsp

finely chopped thyme
1/2 cup

shredded Parmesan cheese
2 tsp

minced chipotle chilies in adobe sauce
1/2

fresh lime, juiced
8

Southern-Style Biscuit Dough (668), thawed
1

egg, beaten
2

cloves garlic, minced
Flour for dusting
Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F.

2. Sauté garlic in butter in a large sauté pan for 1-2 minutes.

3. Blend in chicken, corn, sour cream, thyme, Parmesan, chipotle peppers and lime juice.

4. Cook an additional 4-6 minutes, then season to taste.

5. Dust rolling surface with flour and roll individual biscuits into a 4-inch circles.

6. Place filling onto on half of each biscuit. Fold the other half of the biscuit over the filling and seal edges with a fork. Place on baking sheet.

7. Brush egg over top of biscuits, bake 15-17 minutes, or until golden brown and cooked through.

Tip: For easy entertaining, prepare ahead of time and refrigerate until ready to bake. Pairs well with this quick and easy Zucchini Apple Citrus Salad of ½ cup julienne cut zucchini and granny smith apple, chopped jalapeno, 2 tablespoon cilantro, ½ lime juiced, salt and pepper, to taste.