Chicken Empanadas

I made these tonight. So good! It wasn't too hard, but it did take time. I wouldn't recommend making them when you have two children who need your attention and no husband around to watch the kids for you. It was insane, but worth it. In fact, I am having to force myself to not eat five more right now!

1 box of pie crust (I ended up making my own because the pie crust I bought was c&*p - I used Alicia's pie crust recipe)
1 chicken breast
2 small potatoes
1/2 white onion
1 tsp minced garlic
1/4 -1/2 cup salsa
Shredded Cheddar cheese
spices (season all, cumin, chili powder, and cayenne)
salt and pepper

Unroll the two crust and use a small cup (3 inch diameter?) to cut out circles, as many as you can get. Lay out on greased tin foil and cover with a towel.

Boil the chicken breast, when cooked shred it (really small) and season with salt, pepper, cumin and chili powder to taste.

Preheat the oven to 450. Peel and dice potatoes, really small! Finely dice the onion. Put a tablespoon of butter in a nonstick frying pan and cook the onions about 5 mins, then add potatoes. Cook until potatoes begin to soften. Add garlic and spices (chili powder, season all, a dash of cayenne, and cumin). Mix in chicken and salsa. Taste, add more salt if needed.

Stuff the dough circles with meat mixture and some cheese. Fold in half and press with a fork around the edges. Brush with an egg yolk and water mixture (about 2 yolks and some water to thin it).

Cook at 450 for 11-13 minutes (until golden on top)