Chicken and Corn Empanadas

Ingredients

• 1  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
• 2  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.