Empanditas

• 1/2 pound boneless skinless chicken breast halves, thinly sliced
• 1 tablespoon vegetable oil
• 1/8 teaspoon ground cumin
• 1 can (4 ounces) chopped green chilies, drained
• 1/2 cup shredded pepper Jack cheese or Monterey Jack cheese
• 2 tablespoons all-purpose flour
• Pastry for 2 double-crust pies
• 1/4 cup milk

1. In a large skillet, saute chicken in oil for 7-8 minutes or until juices run clear. Sprinkle with cumin. Chop into very small pieces and place in a bowl. Add chilies and cheese. Sprinkle with flour; toss to coat.
2. Turn pastry dough onto a floured surface; roll to 1/8-in. thickness. Cut with a 2-in. round cutter. Fill each circle with about 1 tablespoon of filling. Wet edges of circle with water. Fold half of pastry over filling; seal with fingers, then press with the tines of a fork. Repeat until all filling is used.
3. Place on a greased
4. . Brush lightly with milk. Bake at 375u0b0 for 20-25 minutes or until golden brown. Serve warm.

chicken, vegetable oil, ground cumin, green chilies, shredded pepper, flour, pastry, milk

Taken from www.tasteofhome.com/recipes/empanditas/ (may not work)