Chicken & Cheese Empanadas

• 1 cup flour
• 1/2 tsp. CALUMET Baking Powder
• 1/2 tsp. salt
• 1/4 cup shortening
• 1/4 cup plus 1 Tbsp. cold water, divided
• 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/2 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup chopped green peppers
• 1/2 cup TACO BELL Thick & Chunky Medium Salsa
• 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 1 egg

1. Combine flour, baking powder and salt in medium bowl.
2. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Gradually add 1/4 cup water, stirring until mixture forms ball.
4. Knead dough on lightly floured surface 5 min.
5. or until smooth and elastic.
6. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.
7. Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min.
8. or until chicken is no longer pink.
9. Add salsa; cook and stir 2 min.
10. Cool completely.
11. Heat oven to 375 degrees F. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round.
12. Place in single layer on parchment-covered baking sheet.
13. Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round.
14. Beat egg and remaining water; brush onto edges of dough rounds.
15. Fold dough rounds in half to enclose filling; press tops lightly to remove excess air.
16. Seal edges with fork.
17. Brush with remaining egg.
18. Bake 18 to 20 min.
19. or until golden brown.

flour, baking powder, salt, shortening, cold water, boneless skinless chicken breasts, onions, green peppers, taco, four cheese, egg

Taken from www.kraftrecipes.com/recipes/chicken-cheese-empanadas-126818.aspx (may not work)