1 box (15 oz.) refrigerated pie crusts (two 11-inch rounds)
4 oz. cream cheese
2 T. chopped fresh cilantro
2 T. salsa
1/2 t. ground cumin
1/2 t. salt
1/4 t. garlic powder
1 c. finely chopped cooked chicken
1 egg, beaten
Remove pie crusts pouches from box; let stand at room temperature 15 to 20 minutes.
Heat cream cheese in small heavy saucepan over low heat; cok and stir until melted. Add cilantro, salsa, sumin, salt and garlic powder; stir until smooth. Stir in chicken; remove from heat.
Unfold pie crusts; remove plastic film. Roll out slightly on lightly floured surface. Cut crusts into 3-inch rounds using biscuit cutter. Reroll pie crust scraps and cut enough additional to equal 20 rounds.
Preheat oven to 425* F. Line baking sheet with foil. Place about 2 teaspoons chicken mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.
Place 10 to 12 empanadas on prepared baking sheet; brush lightly with egg. Bake 16 to 18 minutes oruntil lightly browned. Serve with salsa.
Makes 10 appetizer servings
NOTE: Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions baking 18 to 20 minutes.