Creamy Chicken & Corn Empanadas with Smoked Paprika

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.

Add the shredded chicken, corn kernels, smoked paprika, dried oregano, salt, and pepper to the skillet. Stir to combine.

In a small bowl, whisk together the softened cream cheese and heavy cream until smooth. Add this mixture to the skillet with the chicken and corn. Stir until everything is well combined and the mixture is creamy.

Remove the skillet from heat and let the filling cool slightly.

Lay out the empanada dough discs. Place a spoonful of the chicken and corn filling in the center of each disc.

Fold the dough over to form a half-moon shape. Seal the edges by crimping them with a fork or by using your fingers to create a tight seal.

Place the empanadas on the prepared baking sheet. Brush the top of each empanada with the beaten egg wash.

Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through.

Let the empanadas cool slightly before serving.