Chicken Empanadas

I copied this one out of a book before I gave it away so now I don't have the book to give it a proper reference.

Chicken Empanadas

• 1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds)
• 4 ounces cream cheese
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup finely chopped cooked chicken
• 1 egg, beaten
• additional salsa

1. Remove pie crust pouches from box, let stand at room temperature 15-20 minutes
2. 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.
3. Unfold pie crusts; remove plastic film. Roll out slightly on lightly floured surface. Cut dough into 3-inch rounds using buscuit cutter. Reroll dough scraps and cut enough additional to equal 20 rounds.
4. Preheat oven to 425 degrees. Line baking sheet with foil. Place about 2 teaspoons 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.
5. Place 10 to 12 empanadas on prepared baking sheet; brush lightly with edd. Bake 16-18 minutes or until lightly browned. Serve with salsa.

Makes 10 appetizer servings (20 empanadas).

Note: Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions baking 18-20 minutes.