Chicken and Cilantro Pesto Empanadas

PREPARE Empanada Dough as directed; set aside. Process next 5 ingredients in food processor until mixture forms thick paste. Stir in chicken; set aside.

HEAT oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. for each. Press balls into 4-inch rounds. Spoon about 1 heaping Tbsp. chicken mixture onto center of each. Brush edges evenly with half the egg. Fold dough rounds in half; press lightly on tops to remove air pockets. Press edges together to seal. Place on parchment paper-covered baking sheet; brush with remaining egg.

BAKE 15 min. or until golden brown.