Cranberry Chicken Salad Empanadas
1 package refrigerated biscuits
1 cup deli chicken salad
1/3 cup sweetened dried cranberries
1 cup pecan pieces, toasted
1 large egg
Flatten individual biscuits using a rolling pin or with your hands so that you have a circle 3 1/2" to 4" in diameter.
Combine chicken salad, cranberries, and pecans in a bowl.
Spoon about 2 tablespoons chicken salad mixture in center of each circle.
Brush edges of circles with beaten egg.
Fold dough over filling for each empanada, pressing edges together to seal. Using a fork can add a decorative edge.
Place empanada onto a lightly greased baking sheet. For quick clean up, line the sheet with parchment paper and skip the lightly greased step.
Brush with beaten egg.
Bake at 400 degrees for 15 - 16 minutes or until lightly browned.
Serve warm or at room temperature.
One empanada makes the perfect appetizer; two empanadas with a small soup or salad create a light entree.