Chicken Empanadas

This is a new recipe that my family has only tried once. We liked it so much that it ended up being our dinner. Give it a try!!!

Ingredients

1 box (15 oz.) refrigerated pie crusts (2 11" rounds)
4 oz. cream cheese
2 tbsp chopped fresh cilantro
2 tbsp salsa
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp garlic powder
1 cup finely chopped cooked chicken
1 egg, beaten
Additional salsa

Directions

Remove pie crust pouches from box; let stand at room temperature 15 to 20 minutes. Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add cilantro, salsa, cumin, salt and garlic powder; stir until smooth. Stir in chicken; remove from heat. Unfold pie crusts; remove plastic film. Roll out slightly on lightly floured surface. Cut crusts into 3-inch rounds using biscuit cutter or drinking glass. Re-roll pie crust scraps and cut enough additional to equal 20 rounds. Preheat oven to 425 degrees. Place about 2 tsp. chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal. Place 10 to 12 empanadas on foil-lined baking sheet; brush lightly with egg. Bake 16 to 18 minutes or until lightly brown. Serve with salsa.

Submitted by: Nicole Woodburn