Tex-Mex Chicken And Chorizo Empanadas

Tex-Mex Chicken And Chorizo Empanadas 1 medium sweet onion diced 1 small jalapeno pepper seeded and diced 1 small red bell pepper seeded and diced 3 clove garlic minced olive oil salt and black pepper 1 lb ground chicken 12 oz ground chorizo casings removed 3 Tbsp taco seasoning 2 tsp ground cumin 1/2 cup sweet corn 4 oz onion and chive cream cheese 1 Tbsp chopped fresh cilantro 2 17.3 oz package puff pastry [4 sheets] thawed but still cold 1 large egg beaten Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside. Meanwhile, in a large skillet, cook the diced onion and peppers in a few drizzles of olive oil. Season with salt and black pepper to your taste. Cook over medium-high heat for 3-5 minutes until softened and beginning to brown. Add the minced garlic. Cook for 1 minute. Add the ground chicken, ground chorizo, taco seasoning and cumin. Cook until no pink remains and the meats are fully cooked. Taste and adjust the salt and pepper to your taste. Drain any excess fat from the pan. Add the corn, softened cream cheese and chopped cilantro. Continue to cook on low heat just until the cream cheese has melted. Remove from the heat and cool slightly. (If making the filling in advance, cover and chill or freeze.) To assemble: Roll out the puff pastry on a lightly floured non-stick surface to roughly a 10x10-inch square. Use a 5-inch cutter to cut into 6 rounds. Re-roll the scraps and cut 2 more rounds from each sheet. Place a heaping Tbsp of the filling into the center of each round. Brush the edges with egg wash and fold over crimping the edge to seal. Place side by side on prepared baking sheet. Brush with the beaten egg wash. Bake for 20-22 minutes or until puffy and golden. Serve hot.