Preheat the oven to 400F.
You need to bake in two batches. Prepare empanadas with one crust and while those are baking, prepare the second batch using other crust.
Unroll the pie crust onto a clean surface. Using a rolling pin, roll it out a little. The pie crust is 9” and roll it to 12” – 13″. You need not flour dust the surface but can do so if you feel the crust will stick to the surface.
Using a 3” round cookie cutter or a biscuit cutter cut the crust into small circles/discs. I was able to cut out 11 circles from each crust. Keep the crust scrapes aside for reusing.
Place about ½ tbsp of chicken filling in the middle of the circle and wet the edges of the disc with water or beaten egg. I used water. Fold the circle to make a half circle and seal the edges.
To Curl Seal – Hold the empanada in one hand, starting from one corner, using two fingers of your other hand, press or pinch the sealed edges slightly and fold back. Right next to the folded edge / curl, repeat pinching and folding to curl empanada all around.
To Seal with Fork – After filling and sealing the edges of the empanada, using the tines of the fork, press it on the edges of the empanada to make straight line marks.
Place the empanada on a baking sheet. Repeat the above steps to fill and shape the rest.
Scrapes the crust can be reused though I did not need to for the above quantity of filling.