Empanadas with cheese and chicken

Ingredients:

• 3 cups chopped cooked chicken
• 1 package (220 g) of a mixture of grated Colby and Monterey Jack cheeses
• 110 g softened cream cheese
• 1/4 cup chopped sweet red pepper
• 1 jalapeño, seeded and chopped
• 1 tbsp. l. ground cumin
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 package (425 g) of chilled American pie dough
• Water

Preparation:

1. Preheat oven to 200°C.
2. Lightly grease a baking sheet with oil. In a large bowl, combine the chicken and the next 7 ingredients. Roll out 1 sheet of dough on a lightly floured surface into a 15-inch (37 cm) circle. Using a 3-inch (7.5 cm) cookie cutter, cut out circles from the dough. Re-roll the dough if necessary. Repeat with the remaining dough to make 12-15 circles total.
3. Place 1 circle on a clean, flat surface. Lightly brush the edges of the dough with water. Place 1 teaspoon of the chicken mixture in the center of the circle. Fold the dough in half over the filling, pressing the edges with a fork to seal. Repeat with the remaining dough and chicken mixture.
   
   At this point, the empanadas can be frozen for up to 1 month..
4. Place the empanadas on the prepared baking sheet. Bake for 15 minutes.