Cream Cheese Chicken Empanadas

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Shredded chicken, cream cheese, cheddar, corn and jalapenos fill flaky pastry crust for a play on jalapeno poppers.

Ingredients for 32 servings

Pastry:
4 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1 tablespoon coarse salt
¾ cups cold unsalted butter, cubed
1 + ¼ cups ice water

Filling:
8 ounces full fat or light cream cheese
2 overflowing cups cooked shredded chicken
⅓ cup sour cream
1 + ½ cups fresh shredded sharp cheddar cheese
4 ounce can diced jalapenos, drained
½ cup corn
coarse salt and fresh black pepper, to taste
1 beaten egg
1 tablespoon milk or water