Speedy Chicken Empanadas

This recipe I borrowed from Paula deen and tweaked it to make my own. My whole family, even the picky 3 year old loves it!

• Ready In: 30 mins
• Serves: 15
• Yields: 15 empanadas

Ingredients

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

Directions

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