Chicken mini empanadas

Remove pie crusts from packaging and let warm at room temperature for 15 mins

Preheat oven to 400.

In medium saucepan, combine chicken, salsa, and olives. Bring to boil, then simmer over medium heat for 5 mins. Remove from heat.

Lay pie crusts on flat surface, and cut into 3-3 1/2 inch rounds. Each crust will yield 8 - you will need to roll the scraps for the last one.

Place a teaspoon of chicken mixture on each of the 36 rounds. Top each one with cheese, evenly distributed. Fold the circles in half, and press edges together with fork to seal.

Place empanadas on parchment lined baking sheets and bake for 15 mins or until golden. Serve hot with salsa, sour cream, or guacamole, if desired.