An appetizer that I enjoy making and taking, but don't do very often because it is a bit putzy (but not difficult) is Chicken Empanadas.  Today, I also made my own salsa to use in the recipe and with plenty of leftovers to enjoy.  This evening I a making them ahead to share at the Smith extended family gathering tomorrow in Tomah at my parent's house.

Chicken Empanadas from Mexican Fiesta! (2003)

1 box refrigerated pie crusts , (15 ounces or two 11-inch crusts
4 ounces cream cheese
2 tablespoons salsa
2 tablespoons fresh cilantro, choped
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon garlic powder
1 cup cooked chicken, finely chopped
1 egg, beaten
Additional salsa

Remove pie crust pouches from box; let stand at room temperature for 15 to 20 minutes.

Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted. Add salsa, cilantro, cumin, 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 or drinking glass. Re-roll pie crust scraps and cut enough additional to equal 20 rounds.

Preheat oven to 425 degrees F. 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 foil-lined baking sheet; brush lightly with egg. Bake 16 to 18 minutes until lightly brown. Serve with salsa.


Notes:
Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas with plastic wrap and freeze. To bake, follow directions baking 18 to 20 minutes.