Texas Chicken Empanadas

• 2 12 cups chopped cooked chicken
• 12 cup monterey jack pepper cheese
• 12 cup chunky salsa
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 2 tablespoons sour cream
• 1 tablespoon finely chopped jalapeno pepper
• 3 sheets frozen puff pastry, thawed for 30 minutes
• 1 large egg
• 1 tablespoon water

1. Preheat oven to 400.
2. In a bowl, combine chicken, cheese, salsa, cilantro, cumin, sour cream, and jalapeno; stir to blend.
3. Place a sheet of puff pastry on a lightly floured surface; roll out to a 13 inch square.
4. With a 3-inch round cutter, cut pastry into 16 rounds.
5. Place a generous teaspoon of chicken mixture slightly off center on each round; brush edges of pastry circles with cold water.
6. Fold circles over filling into half-moon shapes; pinch edges with fingers or a fork to seal tightly; prick with fork.
7. Place on a lightly greased baking sheet; in a small bowl, mix the egg and water with a fork; brush over the empanadas.
8. Repeat with the remaining pastry and filling.
9. Bake empanadas 12-15 minutes or until golden brown; serve warm.

chicken, pepper cheese, chunky salsa, fresh cilantro, ground cumin, sour cream, jalapeno pepper, pastry, egg, water

Taken from www.food.com/recipe/texas-chicken-empanadas-281864 (may not work)