Chicken Empanadas

I don't watch much TV during the day, but when I do I usually always see what's on the Food Network. I watched Paula's Home Cooking the other day and decided to try these chicken empanadas. They looked easy and were something new that I hadn't made before. I had a lot of chicken filling leftover in the end that JP used to make a burrito the next day that was very yummy. These work well for a Mexican dinner or are small enough they could be used as appetizers. (On the show, she also used an egg wash before baking even though it's not mentioned in the recipe).

Chicken Empanadas

Ingredients
3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper (I left this out)
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
Water

Directions
Preheat oven to 400 degrees F.
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.