Mexican Chicken Empanadas Recipe

Preheat oven to 375°F.

In a skillet over medium heat, sauté onion and garlic until softened.

Add shredded chicken, chili powder, cumin, tomato sauce, salt, and pepper to skillet. Cook until heated through.

Roll out empanada dough and cut into circles.

Spoon chicken mixture onto one side of each dough circle.

Brush edges with beaten egg and fold dough over, sealing edges with a fork.

Brush the tops of empanadas with remaining beaten egg.

Bake in oven for 20-25 minutes until golden brown.