Cheesy Chicken Empanadas

• 2 cups shredded cooked chicken breasts
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/3 cup KRAFT Mayo 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

1. Heat oven to 375 degrees F.
2. Combine first 4 ingredients.
3. Whisk egg and water until blended.
4. Unroll 1 pie crust on lightly floured surface; roll out to 12-inch diameter with rolling pin.
5. Cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary; place in single layer on parchment-covered baking sheet.
6. Repeat with remaining pie crust.
7. Spoon 2 Tbsp.
8. chicken mixture onto center of each dough round; brush edge with egg.
9. Fold in half.
10. Gently press tops to remove excess air; seal edges with fork.
11. Brush with remaining egg.
12. Sprinkle with chili powder.
13. Bake 15 min.
14. or until golden brown.

chicken breasts, four cheese, mayonnaise, fresh cilantro, egg, water, ready, chili powder

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-empanadas-120124.aspx (may not work)