Mini Chicken Empanadas

This makes a lot of yummy empanadas, about 30-36 to be exact.  They freeze very well or you can make them for a party.

                                                             

• 2 11-ounce packages pie dough mix or Pillsbury prepared pie crust
• 1 1/2 cups shredded rotisserie chicken
• 1 cup chunky salsa
• 1/2 can drained kidney beans 
• 1 cup shredded Mexican cheese blend
• All-purpose flour, for dusting

1. Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill
2. Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and beans
3. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly
4. On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water
5. Fold the circles in half and pinch to seal. Pierce the tops with a fork
6. Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot