CHICKEN AND CHEESE EMPANADAS

I made these as a quick snack one night before going out, and as an appetizer for a recent dinner party. These are adorable and tasty, and definitely worth trying.

CHICKEN AND CHEESE EMPANADAS

2 cups chicken breasts, shredded or finely chopped
1 cup shredded cheese
1/3 cup mayonnaise
1/2 teaspoon chipotle powder
2 tablespoons chopped cilantro
1 egg
1 tablespoon water
1 package of ready to use refrigerated pie crusts
1 teaspoon chili powder

Heat oven to 375F.
Combine first four ingredients. Whisk egg and water until well blended.
Unroll pie crusts on lightly floured surface. Cut each crust into 8 (4 inch) circles. Place on parchment-covered baking sheets. Spoon 1 to 2 tablespoons of chicken mixture onto center of each circle, brush edge with egg. Fold dough circles in half. Press tops lightly to remove excess air, seal edges with fork. Brush tops with remaining egg. Sprinkle with chili powder.
Bake 15 to 20 minutes or until golden brown.
Enjoy!

Recipe adapted from Food and Family
www.kraftrecipes.com