Baked Chicken Empanadas

Directions

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Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray.
In a medium skillet, heat oil over medium. Add onion and spices. Cook 3-5 minutes, or until translucent. Add vegetables, cover and cook 5-7 minutes, or until cooked through.
Add chicken and mix until warmed through. Remove from heat.
Divide dough into 18 golf-ball size pieces. Using a rolling pin, roll each ball into a 6-inch circle.
Spoon 1 heaping Tbsp of filling into each circle and sprinkle with cheese. Lightly brush water on bottom edge of dough along half of the circle. Fold the top half of dough over filling to form a half-circle and press edges firmly together. Crimp edges with a fork to seal. Transfer empanadas to baking sheet.
Lightly beat egg with 1 Tbsp water and brush over empanadas. Bake 20 minutes, or until lightly browned.

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