Chicken & Broccoli Empanadas
Rotisserie chicken, from the deli, chopped
Frozen broccoli florets, thawed
Sharp cheddar cheese, grated
Pie dough sheets
Chop the broccoli into small pieces.
Mix the cheese, broccoli, salt and chicken together.
Cut 4” circles into the two pie dough sheets on a floured work surface.
Brush the egg over the top of each circle of dough. Spoon a small portion of the broccoli/chicken mixture into the center of each round.
Using your hands, gently fold the dough over the filling to create ½ moons. Seal the edges of the empanadas as best as you can.
Preheat the oven to 450°F. Lay the empanadas on parchment lined baking sheet. Brush each empanada with a light coating of egg.
Bake in the oven for 15 minutes. Remove from the oven and cool slightly before serving.