Working with 1 crust at a time, unroll piecrust according to package directions onto a lightly floured surface. Cut each piecrust into 4 (4 1/2") circles.

Combine chicken salad, cranberries, and pecans in a bowl. Spoon about 2 Tbsp. chicken salad mixture in center of each circle. Brush edges of circles with beaten egg. Fold dough over filling for each empanada, pressing edges with a fork to seal. Place empanadas onto a lightly greased baking sheet, and brush with beaten egg. Repeat procedure with remaining piecrust circles, chicken salad mixture, and beaten egg.

Bake at 400° for 16 minutes or until lightly browned. Serve warm or at room temperature.