In a large bowl, combine shredded chicken, cheddar
cheese, chopped green onions, jalapeno and cilantro, garlic
powder, ground cumin, hot sauce and salt and pepper. Mix
Unroll the pie dough onto a well-oured surface. Using a 5- inch circular cookie cutter, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue to cut out circles until the dough runs out. We got 10 circles from 1 pie dough. Repeat the same with the other pie dough.
Spoon about 1 tablespoon of the spicy chicken filling into middle of dough. Moisten edges with egg wash.
Fold the dough in half over the filling, forming a half circle, then use the fingers to gently press and seal the edges. Use a fork to crimp the edges together.
Brush each empanadas with the egg wash.
Air fry the empanadas at 400 F for 10 minutes.
Serve hot with Cilantro-Scallion Dipping Sauce.