Cheesy Chicken Empanadas

By brandymarshall

Ingredients

• 2 cups shredded cooked chicken breasts
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/3 cup KRAFT SANDWICH SHOP Chipotle Flavored Reduced Fat Mayonnaise
• 2 Tbsp. chopped fresh cilantro
• 1 egg
• 1 Tbsp. water
• 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
• 1 tsp. chili powder

Preparation

Step 1

HEAT oven to 375ºF.

COMBINE first 4 ingredients. Whisk egg and water until well blended.

UNROLL pie crusts on lightly floured surface. Use rolling pin to roll each to 12-inch circle. Cut each crust into 8 (4-inch) circles with biscuit cutter, re-rolling dough as needed. Place on parchment-covered baking sheets. Spoon 2 Tbsp. 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 min. or until golden brown.