Chicken & Cheese Empanadas

Ingredients

• 0.5 tsp calumet baking powder 
• 1 cup four cheese shredded with a touch of philadelphia mexican style kraft
• 1  eggs 
• 1 cup flour 
• 0.5 cup pasilla peppers green chopped
• 0.5 cup onions chopped
• 0.5 cup taco bellâ® & chunky salsa thick
• 0.5 tsp salt 
• 0.3 cup shortening 
• 0.5 lb chicken breasts boneless skinless cut into 1/2-inch pieces
• 0.3 cup water cold divided

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• plastic wrap

Directions

1. Combine flour, baking powder and salt in medium bowl.
2. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap. Refrigerate while preparing empanada filling.
3. Cook chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink.
4. Add salsa; cook and stir 2 min. Cool completely.
5. Heat oven to 375F. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 7-inch round.
6. Place in single layer on parchment-covered baking sheet.
7. Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water until blended; brush onto edges of dough rounds.
8. Fold dough rounds in half to enclose filling; press tops lightly to remove excess air. Seal edges with fork.
9. Brush with remaining egg.
10. Bake 18 to 20 min. or until golden brown.