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Chicken and Corn Empanadas

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Ingredients

  • 2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 1  cup  frozen corn, thawed
  • 1/4  cup  golden raisins
  • 2  tablespoons  chopped fresh cilantro
  • kosher salt and black pepper
  • store-bought refrigerated rolled piecrusts

Directions

  1. Heat oven to 375° F. In a large bowl, combine the chicken, corn, raisins, cilantro, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. With a 4-inch biscuit cutter, cut 4 circles from each piecrust.
  3. Spoon the chicken mixture onto half of each circle, leaving a border. Brush the edges with water, fold in half, and press with a fork to seal.
  4. Transfer to a baking sheet and bake until golden, 20 to 25 minutes.

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