1. MIX flour, baking powder and salt in medium bowl. 2. CUT in shortening with pastry blender until mixture resembles coarse crumbs. 3. GRADUALLY add 1/4 cup water, stirring until mixture forms ball. 4. KNEAD dough on lightly floured surface 5 minutes or until smooth and elastic. 5. WRAP tightly in plastic wrap; refrigerate while preparing filling. 6. COOK chicken, onions and peppers in nonstick skillet on medium high heat 5 minutes or until chicken is no longer pink. Add salsa; cook and stir 2 minutes. Cool completely. 7. HEAT oven to 375. 8. DIVIDE dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on large sheet of parchment paper. 9. STIR cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round. 10. BEAT egg and remaining water; brush onto edges of dough rounds. Slide parchment onto baking sheet. 11. FOLD dough rounds in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg. 12. BAKE 18-20 minutes or until golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
