In a bowl, mix together all ingredients for filling and refrigerate until ready to assemble empanadas.

On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).

Place approximately 2 Tbsp of cheese and chicken mixture in center of dough circles. Fold each circle in half and crimp edges with a fork.

Place on a baking pan or cooking sheet and brush top of each empanada with egg yolk. Sprinkle top with salt and chili powder.

Bake 12-13 minutes at 400 degrees F. Serve warm or at room temperature.

Recipe by Chef Jeff Blank of Hudson's on the Bend restaurant in Austin, Texas, courtesy of the American Dairy Association.