what you need

• 1 cup flour
• 1/2 tsp. CALUMET Baking Powder
• 1/2 tsp. salt
• 1/4 cup shortening
• 1/4 cup plus 1 Tbsp. cold water, divided
• 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/2 cup chopped onions
• 1/2 cup chopped green peppers
• 1/2 cup TACO BELL® Thick & Chunky Medium Salsa
• 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 1  egg

1 MIX flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.

2 COOK chicken, onions and peppers in nonstick skillet on medium-high heat 5 min. or until chicken is no longer pink. Add salsa; cook and stir 2 min. Cool completely.

3 HEAT oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet. Stir cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.

4 BAKE 18 to 20 min. or until golden brown.