Chicken Taco Hand Pies:

1. Preheat the oven: Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Prepare the dough: Roll out pie dough and cut into circles (or use pre‑cut empanada discs).
3. Fill the pies: Spoon Chicken Taco Dip onto one half of each dough round. Sprinkle with a small amount of shredded cheese.
4. Seal: Fold dough over the filling to form a half‑moon shape. Press edges together and crimp with a fork to seal.
5. Egg wash: Brush the tops lightly with beaten egg.
6. Bake: Arrange on the baking sheet and bake for 18–22 minutes, or until golden brown and crisp.
7. Serve: Let cool slightly before serving with your favorite taco‑style dipping sauces.

• • 1 container Good Foods Chicken Taco Dip
  • Refrigerated pie crusts or empanada dough discs
  • Shredded Mexican‑style cheese blend
  • Egg, beaten (for egg wash)
  • Olive oil or cooking spray (for pan)
  • Optional for serving: guacamole, salsa, or sour cream