Texas Chicken Empanadas

Directions

1. 1
   Preheat oven to 400.
2. 2
   In a bowl, combine chicken, cheese, salsa, cilantro, cumin, sour cream, and jalapeno; stir to blend.
3. 3
   Place a sheet of puff pastry on a lightly floured surface; roll out to a 13 inch square.
4. 4
   With a 3-inch round cutter, cut pastry into 16 rounds.
5. 5
   Place a generous teaspoon of chicken mixture slightly off center on each round; brush edges of pastry circles with cold water.
6. 6
   Fold circles over filling into half-moon shapes; pinch edges with fingers or a fork to seal tightly; prick with fork.
7. 7
   Place on a lightly greased baking sheet; in a small bowl, mix the egg and water with a fork; brush over the empanadas.
8. 8
   Repeat with the remaining pastry and filling.
9. 9
   Bake empanadas 12-15 minutes or until golden brown; serve warm.