Mini Chicken Empanadas

1 chicken breast
2/3 cup taco cheese, shredded
2 oz cream cheese, softened
2 tsp diced pickled jalapenos
2 tsp pickled jalapeno juice
1 tsp cumin
1/2 tsp salt
1/8 tsp pepper
1 pkg refrigerated pie crust
flour, as needed

Preheat oven to 400.
Boil the chicken breast 10-15 minutes, or until no longer pink. Use two forks to shred the chicken completely.
In a medium bowl, combine the chicken, shredded cheese, cream cheese, jalapenos, jalapeno juice, cumin, salt, and pepper.
Unroll each pie crust. Dip a drinking glass in flour and use it to cut circles into the pie crust.
Place a heaping teaspoonful of the chicken mixture in the center of each circle.
Use a finger to brush the edges of each circle with water, then fold in half. Roll out any leftover dough and repeat until the dough is used up.
Place the empanadas on a lined baking sheet. Using the tines of a form, press the edge of each empanada to seal.
Bake for 12-15 until golden brown.