Chicken and Corn Empanadas

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Introduction

These chicken and corn empanadas come together in two stages—a quick stovetop filling and then simple assembly with frozen crescent rolls—making them ideal for weeknight dinner or make-ahead freezer meals. The filling is savory and slightly spiced, balanced by melted Monterey Jack cheese and sweet corn kernels, all wrapped in buttery, puffed pastry that browns to golden in 25 to 30 minutes.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 65 minutes
• Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 1 cup diced Oso sweet onions
• 1 diced red bell pepper
• 1 teaspoon (hot) crushed red pepper (optional)
• 1½ cup frozen corn kernels
• 2 teaspoons oregano
• 3 cups (1 pound) diced cooked chicken
• 6 ounces shredded Monterey Jack cheese
• Kosher salt and fresh ground black pepper to taste
• 2 packages (28 ounces) frozen crescent rolls
• 1 egg, lightly beaten with 1 tablespoon water

Instructions

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

Variations

Swap the protein: Use 3 cups shredded rotisserie turkey or cooked ground chicken in place of diced chicken for a faster prep option with similar texture and flavor.

Add heat: Increase the crushed red pepper to 1½ teaspoons, or add ¼ teaspoon cayenne pepper to the filling for a spicier bite without changing the cooking method.

Change the cheese: Replace Monterey Jack with sharp cheddar for a more assertive flavor, or use a mix of cheddar and mozzarella to adjust both sharpness and meltability.

Incorporate vegetables: Stir in ½ cup diced jalapeños, ½ cup diced zucchini, or ¼ cup chopped green onions with the chicken to add fresh flavor and texture without altering the baking time.

Make a roasted pepper version: Replace the fresh red bell pepper with ¾ cup jarred roasted red peppers (drained and chopped) to reduce prep work and add a subtle smoky depth.

Tips for Success

When you brown the onions in step 1, don’t rush; let them soften and take on color for 3–4 minutes so they develop flavor rather than remaining raw and sharp.

Check that the liquid from the corn and peppers has mostly evaporated in step 2 before adding the chicken and cheese; excess moisture will make the pastry soggy during baking.

Keep the filling chilled before spooning it onto the dough circles; cold filling is easier to work with and less likely to leak during sealing and baking.

When sealing each empanada, press the edges firmly and use the fork tines in a consistent pattern so they hold their shape in the oven and don’t burst open.

If you’re freezing the empanadas beyond two days, wrap them tightly in plastic wrap after they firm up; they’ll keep for up to three months and can go straight from freezer to oven without thawing—just add 5–10 minutes to the baking time.

Storage and Reheating

Store unbaked empanadas in an airtight container or wrapped tightly in plastic wrap on a baking sheet in the freezer for up to three months. Refrigerate unbaked empanadas for up to two days on a baking sheet covered with plastic wrap.

FAQ

Can I bake these straight from the freezer?

Yes. Arrange frozen empanadas on a buttered baking sheet and bake at 400°F for 35–40 minutes until golden and the filling is bubbling hot; no thawing needed.

What if my egg wash is too thick and hard to brush on?

Add a few drops of water to thin it, then brush again. The egg mixture should be loose enough to coat evenly without tearing the delicate pastry edge.

Can I use fresh corn instead of frozen?

Yes, use 1½ cups fresh corn kernels (about 3 medium ears). If they’re very wet after shucking, let them drain in a colander before adding to the skillet so you don’t end up with extra liquid in the filling.

Why is my filling leaking out during baking?

This usually happens when too much filling is added, the edges aren’t sealed firmly, or air pockets remain trapped inside. Leave the 1-inch border, press the sealed edge with the fork tines consistently, and push out visible air pockets before sealing.