Speedy Chicken Empanadas

• 3 cups chopped cooked chicken
• 1 (8 ounce) packageshredded colby-monterey jack cheese, blend
• 4 ounces cream cheese, softened
• 14 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 1 (15 ounce) package refrigerated pie crusts
• 2 tablespoons water

1. Preheat oven to 400 degrees F.
2. Lightly grease a baking sheet.
3. In a large bowl, combine the chicken and next 7 ingredients.
4. Unroll 1 piecrust onto a lightly floured surface.
5. Roll into a 15-inch circle.
6. Cut out rounds, using a 3-inch cookie cutter.
7. Re-roll dough as needed.
8. Repeat procedure with remaining piecrusts, making 12 to 15 circles total.
9. Arrange 1 round on a clean, flat surface.
10. Lightly brush the edges of crust with water.
11. Place 1 heaping teaspoon of chicken mixture in the center of the round.
12. Fold the dough over the filling, pressing the edges with a fork to seal.
13. Repeat with the remaining rounds and chicken mixture.
14. (Up to this point, the recipe can be made ahead and frozen for up to 1 month).
15. Arrange empanadas on the prepared baking sheet.
16. Bake for 15 minutes.

chicken, colbymonterey, cream cheese, red bell pepper, jalapeno, ground cumin, salt, pepper, water

Taken from www.food.com/recipe/speedy-chicken-empanadas-393087 (may not work)