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Cranberry Chicken Salad Empanadas

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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.

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