Baked Chicken Empanadas

Ingredients

• 12 empanadas pastry discs , such as Goya empanada dough discs
• 1 cup diced cooked chicken
• 0.5 packages Neufchatel cheese , 8 ounce
• 0.25 cups medium salsa , such as Pace
• 0.5 teaspoons salt , or to taste
• 1.5 tablespoons heavy cream

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2. 2

   Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes; season with salt and stir until well combined.

3. 3

   Drop 1 tablespoon chicken filling onto each empanada disc; fold dough over filling to enclose. Wet fingers with water; run along dough edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet; brush with heavy cream.

4. 4

   Bake in the preheated oven until golden brown, 20 to 25 minutes.