Chicken Empanadas

Ingredients

• 1 package (2 crusts) refrigerated pie dough, or a double batch of homemade dough
• 2 cups cooked, shredded chicken, 1/2 cup corn kernels, 1/4 cup diced red bell pepper, 1/2 cup shredded cheese, 1 tsp cumin
• 1 egg, beaten (for egg wash)

Instructions

1. 1Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
2. 2Cook the filling in a skillet until the meat is browned and any vegetables are softened; season well and let cool slightly.
3. 3Roll out the dough and cut into 5- to 6-inch rounds.
4. 4Spoon the filling onto one half of each round, fold over, and crimp the edges shut with a fork.
5. 5Arrange on the prepared sheet, brush with the egg wash, and bake for 20–25 minutes until deep golden brown.
6. 6Serve warm.

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