Chicken and Corn Empanadas

Here is one of my favorite appetizer items to bring to parties and get-togethers. Got a couple of requests for it recently so figured I'd post it here if anyone needs a party item with a little more "substance". Serve with salsa; can also serve with guacamole, etc.

Chicken and Corn Empanadas

Over medium heat, saute 1 minced garlic clove in 1 tablespoon olive oil, about 2 minutes. Combine with 1 pre-cooked rotisserie chicken breast (shredded), 1 cup cooked corn, 2 tablespoons cilantro chopped and 1 teaspoon salt.
**Note, we usually use 1.5 chicken breast..just a preference. Also, we use a mexican corn instead of plain corn**

Cut rounds (3-4 inches) from pre-made pie crust (4 x 9inch crust- usually have 2 per box). Place 2 tablespoons of the mixture on each round. Fold over and crimp the edges with a fork.

Roll out leftover piecrust and repeat the process.

Bake 20 minutes at 375 degrees on a lightly greased baking sheet. Makes 20-22 empanadas.

Notes-
When i'm short on time, i buy 6 pie crust so I don't have to spend so much time rolling out the crust once I've gotten all of the rounds out of it I can. Also, don't leave all the crust sitting out at a time while putting them together- when it is room temp for too long it tears easily and harder to work with.