When you combine Pilsbury all ready pie crusts and a pre-cooked rotisserie chicken from the grocery store, you have a very quick and simple dinner to make. Usually I take a lot of time to cook dinner, but on this particular night, I was pressed for time. We had these a couple of days ago and I am just now finding time to type it all up. John really liked these and thankfully there was a lot of leftovers for him to take to work.
1 package Pillsbury All Ready Pie Crusts
1 1/2 cups Rotisserie Chicken, shredded (pre cooked, from the grocery store)
1 Cup chunky salsa
3 oz can sliced olives
1 cup shredded Mexican cheese blend ( you can find this already grated in the deli section)
Preheat oven to 400.
Open pie dough and use a bowl or something round to cut circles in the dough. You will need to re-roll it out to continue cutting circles. Continue until all dough is used.
In a saucepan, combine chicken, salsa and olives. Bring to a boil, then reduce heat and simmer for 5 min. Remove from heat and stir in cheese.
Place filling into center of each circle. Moisten the edges of the circle with a very little bit of water on your fingertips. Fold the circles in half and pinch to seal. Use a fork to give the edges a "fluted" look and pierce the top a few times to allow steam to escape during cooking.
In a small bowl, combine one egg and 1 tsp water. Whisk together. Brush the egg mixture onto the top of the empanadas. Bake for 15 minutes.