These empanadas combine so many textures and delicious latin flavors. The chorizo brings the flare and spice, the chicken brings the heartiness and fullness, corn brings sweetness and texture, the gruyere cheese melds all ingredients together with a creamy nutty flavor. I absolutely love making these empanadas with easy ready-made pie crusts from the store. You can the dough out into any size circle you want, whether that's 1 huge empanada that you cut in half for 2 or into 4 of even 6 for smaller serving sizes. Enjoy!
Preheat oven to 350 degrees
Shred the cooked chicken. If you didn't buy a rotisserie chicken, you can either roast or boil the chicken to keep in the moisture. Let the chicken cool, then shred with fingers.
Cook the chorizo in a pan. I buy the raw chorizo in casings and then remove it from the casings to break it up into small bits that can be mixed up and easily bit into within the empanada. Cool the chorizo.
In a bowl, combine 1 cup shredded chicken, 1 cup chorizo, 1/4 cup corn kernels, cup shredded gruyere cheese, 1 Tbls chipotle sauce, and 1/4 cup sour cream.
Roll out the pie crust so thin and pliable. Decide on how large you want the empanadas to be and then either keep hole for 1 large one that you can cut up once cooked or use bowls to measure out the circles. Cut away the excess dough and roll out to make additional empanadas.
Place filling on the right half of the circle leaving enough edge to press together with the other side and crimp.
Brush edge of entire round crust with beaten egg. Fold over the unfilled half of the crust over the filling to create a half circle. Press edge with fork to seal. Cut 2 slits in top of each; brush top with beaten egg.
Bake 20 to 25 minutes or until golden brown. Serve with salsa or Chipotle sauce mixed with sour cream. Enjoy!