For the Empanadas:
1. Preheat your oven to 375 degrees.
2. Toss the chicken in 2 T. olive oil, a pinch of salt and pepper, and roast in the oven for 30 minutes until cooked. Let the chicken sit until cool enough to handle, then coarsely chop.
3. In a large pan, heat remaining olive oil over medium heat and cook onion, Dandy celery, and Dandy Super Sweet corn stirring, until tender but not browned, 4-6 minutes. Add the remaining salt and pepper. Stir in tomato paste and 8 oz. water or stock, and cook until it begins to thicken, 2-3 minutes. Add paprika, oregano, and chile de arbol and cook, stirring for about 1 minute. Add chicken and any juices that have accumulated.
4. Bring to a simmer and cook, stirring often, until most of the liquid is evaporated, 15–18 minutes; taste and season with salt and black pepper, if necessary. Transfer to a clean container, cover, and chill for 2 hours at the minimum, up to 2 days.
5. When ready to make your empanadas, preheat the oven to 375°. Let dough sit at room temperature for 15-20 minutes. Remove 6 rounds from the package, keeping a plastic divider underneath, and arrange on your work surface. Place 2 Tbsp. filling in the center of each round. Brush water around half of the outer edge of each round. Using the plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges.
6. Remove the plastic and transfer the empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining wrappers
7. Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes. Or Fry empanadas till golden brown about 2-3 minutes at 350 degrees.
For the Dandy Radish Salsa Brava:
1. Combine all ingredients and toss well, season to taste, and serve.
2. To serve, cut open empanadas and fill them with Dandy Radish Salsa Brava or serve on the side. Garnish with Crema & Cilantro Leaves.
