Crispy Brazilian Chicken and Corn Pastéis

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.

Stir in the cooked shredded chicken, drained corn kernels, cream cheese, salt, and black pepper. Cook for 2-3 minutes, stirring until the cream cheese is melted and the filling is well combined.

Remove the filling from the heat and let it cool slightly.

Lay out one pastel or empanada dough wrapper on a clean surface. Place about 2 tablespoons of the chicken and corn filling on one half of the wrapper.

Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp with a fork to ensure a tight seal.

Repeat with the remaining wrappers and filling.

Heat 2 cups of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).

Carefully place 2-3 pastéis into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the fried pastéis with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm.