Chicken and Corn Empanadas

Modified from Real Simple's facebook page -- life made easier, everyday! The yield will vary depending upon what size biscuit cutter you use -- Makes eight 4-inch empanadas-- serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.

• Ready In: 35 mins
• Serves: 7
• Yields: 14 2-inch empanadas

Ingredients

• 2  cups  roasted chicken meat (shredded ~ can use leftover rotisserie chicken)
• 1  cup whole kernel corn
• 1⁄4 cup golden raisin
• 2  tablespoons fresh cilantro (chopped)
• 2  tablespoons onions (finely minced)
• 1⁄4-1⁄2 cup  crumbled  goat cheese or 1⁄4-1⁄2 cup  Mexican blend cheese or 1⁄4-1⁄2 cup  shredded sharp cheddar cheese
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon black pepper, freshly ground
• 2 (9 inch)  pie crusts (Pillsbury refrigerated ready-rolled 9-inch crusts, or make your own!)

Directions

1. Heat oven to 375°F.
2. In a large bowl, combine the chicken, corn, raisins, cilantro, onion, cheese, salt, and pepper.
3. With a biscuit cutter, cut an equal number of circles from each pie crust. (I made mine as rounds from a 2-inch biscuit cutter ~ I topped each circle with another circle! If your biscuit cutter is large enough, you may be able to fill, then fold over the dough before crimping.).
4. Spoon some of the chicken mixture onto half your dough circles, leaving a border. Brush the edges with water, fold in half, or top with another circle, and press with a fork to seal. Poke a couple of holes (or a slit) in the top crust to let out steam!
5. Transfer to a baking sheet lined with parchment paper, and bake until golden, about 20 minutes.
6. Makes eight 4-inch empanadas~ serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.