Cheesy Chicken Empanadas

If Italian is our favorite cuisine, "Mexican" is our second favorite and I needed a break from all of that pasta we've been having.  I said before that I have "go to" meals at each restaurant that we go to... At OTB, chicken empanadas are my absolute favorite.  In my opinion, although these were tasty... nothing can compared to the delicious, cheesy, fried goodness of OTB's empanadas.  Eric, however, finished all of his and then some of mine.

1 lb cooked chicken breasts, shredded
1 1/4 c finely shredded Mexican cheese
2-3 oz Velveeta cheese, ripped into pieces
1-2 tbsp milk
1/4 c salsa, hot or medium depending on personal taste
2 tbsp fresh cilantro, chopped
1 egg
1 tbsp water
1 pkg ready to use refrigerated pie crust (2-9 inch pie crusts)
flour for rolling dough
chili powder

Preheat 375 F.  Line two cookie sheets with parchment paper.  Unroll pie crusts one at a time onto a lightly floured surface.  Using a floured roller, roll out pie crust to about 12 inch.  Using a 4 inch round cookie cutter (I didn't have one so I used a butter knife and the lid to my bread crumbs, which was just about 4 inches), cut each pie crust into 8 circles, re-rolling dough as necessary.  Set aside. 
In a small microwave safe bowl, place velveeta chunks and 1 tbsp of milk.  Microwave for about 45 seconds.  Remove from microwave.  Stir,add additional 1 tbsp milk if necessary, and microwave again for 30 secs.  Add 1/4 c shredded Mexican cheese and 1/4 c salsa.  Stir well and add to shredded chicken.  Add chopped cilantro and rest of shredded mexican cheese, and stir mixture together. 
In a small bowl, whisk the egg and 1 tbsp of water together.  To prepare empanada, brush edges of dough circle with egg mixture.  Add one spoonful of chicken mixture to center of circle.  Fold over in half carefully and using a fork spread gently down to seal.  Place on parchment paper.  Continue until all 16 empanadas are complete-8 per cookie sheet.  Brush each with egg mixture and sprinkle chili powder on top.  Bake for 15 minutes or until golden brown.  Serve with salsa and/or queso.