CHICKEN EMPANADAS

(RECIPE POSTED BY SHEILA BELL MCKAY)

1 box (15 oz) refrigerated pie crusts ( Two 11" crusts)
4 oz cream cheese
2 T salsa
2 T chopped fresh cilanto
2 T chopped green onion
1/2 t ground cumin
1/2 t salt
2 cloves of garlic minced
1 cup finely chopped cooked chicken
1 egg, beaten
*salsa for dipping

Remove pic crust pouches from box: let stand at room temperature 15-20 minutes. You can use homemade pie crust instead.
Heat cream cheese in small heavy saucepan over low heat; cook & stir until melted. Add salsa, cilantro, green onion, garlic & cumin; stir until smooth. Stir in chicken; remove from heat.
Unfold pie crusts; remove plastic film. Roll out slightly on floured surface. Cut crusts into 3" rounds using biscuit cutter or drinking glass. Reroll pie crust scraps & cut enough additional to equal 20 rounds.
Preheat oven to 425 F. Place about 2 teaspoons chicken mixture in centre of each round. Brush edges lightly with water. Pull one side of dough over filling to formcircle; pinch edges to seal.
Place empanadas on foil-lined baking sheet (-I use parchment paper instead); brush lightly with egg.
Bake 16-18 minues or until lightly brown. Serve with salsa.