Instructions

1. 1
   In large skillet, heat oil and lightly brown onions.
2. 2
   Add pepper, crushed red peppers, corn, and oregano. Cook 5 minutes over moderate heat or until liquid has mostly cooked away.
3. 3
   Remove from heat; stir in chicken and cheese, season to taste and chill.
4. 4
   Unroll crescent dough into two perforated squares.
5. 5
   Place one square over second square.
6. 6
   Roll out with a little flour to form a single large rectangular sheet.
7. 7
   Cut out four circles about 5 inches in diameter.
8. 8
   Repeat with remaining package of rolls.
9. 9
   Refrigerate circles on waxed paper until firm, about 30 minutes.
10. 10
    Spoon ¼ cup filling into center of each circle, leaving a 1-inch border.
11. 11
    Brush edges with egg mixture.
12. 12
    Fold over to seal, stretching dough slightly.
13. 13
    Press edges together while pushing out any air pockets.
14. 14
    Seal by crimping with the tines of a fork.
15. 15
    Brush top with egg wash. Prick with fork.
16. 16
    Arrange empanadas on buttered and floured baking sheet.
17. 17
    Refrigerate until ready to bake, up to two days ahead of time.
18. 18
    Preheat oven to 400°F.
19. 19
    Bake 25 to 30 minutes or until puffy and brown and filling in bubbling hot.