Chicken Empanadas

These delicious little morsels may be headed for my lunches instead of my kids'!

Chicken Empanadas
Adapted from Miss Annie at food.com

1 c. cooked chicken
1/2 c. monterey jack cheese (mozzarella works, too), shredded
1/2 c. cheddar cheese, shredded
4 oz green chilies
1 tsp. minced garlic
1/2 tsp. ground cumin
1 tsp. salt (or less)
2 pie crusts, frozen (I used homemade)
3 egg yolks (I used about 1 1/2), beaten
2 Tbs. kosher salt
1 Tbs. chili powder

Mix the first 8 ingredients together in a large bowl. On a floured surface, roll out the pie crust and cut out 4 inch circles until the pie crust is used up.

Place approximately 2 Tbs. of filling in the center of a circle. Fold the circles over and crimp the edges closed with a fork.

Place on a baking sheet. Brush with the egg yolk. Sprinkle on the salt (I forgot) and the chili powder.

Bake at 400 degrees for 12-13 minutes or until golden brown. Cool on a wire rack. When cool, place on a cookie sheet in the freezer. When frozen solid, place the empanadas in a labeled ziptop gallon bag.

To serve, place desired number of empanadas in a container in the lunchbox (it will defrost by lunchtime). Or heat in microwave for 30-45 seconds.