Chicken Chili Verde Empanadas

Green chilies and chicken are baked in pie dough rounds, for flaky Mexican empanadas.

INGREDIENTS
Serves: 12

12 frozen pie dough rounds
1 ea whole, large egg
2 tablespoon cool water

DIRECTIONS

1. 1. Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
   2. Whisk egg and water together in small bowl; hold for assembly.
   3. Combine chicken, chilies, salsa and cheese in large mixing bowl.
   4. Deposit #12 (approx. 3oz) of mixture on half of dough round.
   5. Brush edges of crust with beaten egg; fold dough over filling and crimp with fork to seal.
   6. Place on parchment-lined sheet pan and bake as directed below until flaky; serve warm!