Pumpkin Empanandas

PREPARATION

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Set a large skillet over medium heat and the oil. Once hot, add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic, and cook, stirring frequently, until fragrant about 30 seconds. Stir in the cumin, cayenne and chili powder and cook until spices are toasted, about 30 seconds. Add the pumpkin puree and stir to combine. Stir in the tomatoes, green chiles and chicken; remove from heat.
3. Lightly flour a clean work surface and roll each pie crust into a 12-inch circle. Use a large (3-inch) pumpkin cookie cutter to cut out dough. Use a paring knife to cut jack-o-latern faces into half of the cut-outs (or a few slits to help release steam while baking).
4. To each uncut pumpkin, mound 2 tablespoons filling in the center, then cover with a piece of cut dough. Crimp edges with a fork to seal then place on prepared baking sheet.
5. In a small bowl, whisk the egg with 1 tablespoon water and brush over the top of each pumpkin. Bake, until golden brown, about 20 minutes. Drizzle with olive oil before serving.