Procedure

1. Dough: In food processor, add flour, baking powder and salt. Pulse to combine. Add melted shortening and pulse until texture resembles a coarse meal. Add in egg and Tecate® Light and pulse until dough forms. Transfer to a lightly floured work surface and roll out dough to 1/4-inch thickness.
2. Using a 4 1/2-inch round cookie cutter, cut out 8 rounds of dough, rerolling scraps as needed. Refrigerate until ready to fill.
3. Chicken Filling: Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.
4. In small skillet set over medium heat, heat oil. Cook onion and garlic, stirring occasionally, for 3 to 5 minutes or until translucent and fragrant; set aside.
5. In medium bowl, combine shredded chicken, shredded cheese, corn, Tecate® Light, chipotles, adobo sauce, lime juice, chili powder and onion mixture. Season with salt and pepper.
6. Remove empanada dough from refrigerator. Reroll dough if necessary. Divide Chicken Empanada filling evenly among rounds of dough.
7. In small bowl, whisk egg with 1 tbsp water. Lightly brush egg wash around edges of dough rounds. Fold in half to enclose filling. Press edges with fork to seal and brush tops of empanadas with remaining egg wash. Bake for 25 to 30 minutes or until dough is golden and flaky. Serve with chilled Tecate® Light.

Tip: The dough can be made ahead of time. Wrap in plastic wrap and refrigerate for up to 2 days before using.