Brazilian Chicken and Corn Empadas

In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

While the dough chills, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

Stir in the shredded chicken and corn kernels. Cook for 2-3 minutes, then remove from heat. Stir in the softened cream cheese until well combined and creamy. Season with salt and pepper to taste. Let the filling cool completely.

Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or individual tart molds. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.

Cut out 12 circles for the bases (about 3-inch diameter) and 12 smaller circles for the tops (about 2.5-inch diameter). Press the larger dough circles into the prepared muffin tin cups or tart molds.

Spoon about 2 tablespoons of the cooled chicken and corn filling into each dough-lined cup. Place the smaller dough circles on top, pressing the edges to seal them to the bottom crusts. You can crimp the edges with a fork for a decorative finish.

Brush the tops of the empadas with the beaten egg wash. Bake for 20-25 minutes, or until the crusts are golden brown. Let cool in the muffin tin for 5 minutes before carefully removing to a wire rack to cool slightly before serving.