Roll out pie crust on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Reroll dough scraps until you run out!
Preheat oven to 425¡F. Line baking sheet with aluminum 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.
Place empanadas on baking sheets; brush lightly with egg.
Bake 16 to 18 minutes or until lightly browned. Serve with salsa and queso.
Servings: Depends on what size you make
Time to Prepare: About an hour
Submitted By: Joyce
Original Source: My brain :-)
You can make these bigger or smaller, just depends on if you want them for a meal or just an appetizer. Just cut your dough to whatever size you want.