Chicken Salad Empanadas

Ingredients

• 8 jumbo biscuits refrigerated
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup celery chopped
• 2 tablespoons juice of lemon fresh
• 0.5 cup mayonnaise 
• 0.3 cup pecans toasted chopped
• 2 cups meat from a rotisserie chicken shredded cooked
• 0.8 teaspoon salt 

Equipment

• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 35
2. Stir together chicken, mayonnaise, pecans, celery, lemon juice, salt, and pepper.
3. Roll biscuits into 6-inch circles.
4. Place about 1/4 cup chicken mixture in center of each circle; fold dough over chicken mixture. Press edges with a fork or crimp to seal.
5. Cut slits in tops of pies to allow steam to escape, if desired.
6. Place pies on a parchment paper-lined baking sheet.
7. Bake 20 to 25 minutes or until golden.