1 box refrigerated pie crusts (2)
4 oz. cream cheese
2 T. fresh chopped cilantro
2 T. salsa
1/2 t. cumin
1/2 t. salt
1/4 t. garlic powder
1 c. finely chopped cooked chicken
1 egg, beaten
Additional salsa for dipping!
Let crusts thaw for about 20 minutes out of fridge.
Heat cream cheese in microwave until soft, add cilantro, salsa, cumin, salt, garlic. Stir until smooth. Add chicken and stir until well-mixed.
Unfold pie crusts; remove plastic. Roll out slightly and cut 3 inch rounds using biscuit cutter or drinking glass. Reroll pie scraps until you have used it all to make as many rounds as you can.
Preheat oven to 425 . Place about 2 t. of chicken mixture in center of each round. Brush edges slightly with water. Pull one side of dough over filling to form the half circle; pinch the edges to seal.
Place 10-12 empanadas on a foil-lined baking sheet; brush lightly with egg. Bake 16-18 minutes or until lightly brown. Serve with salsa.
(Makes 10 appetizer servings)
