To make crema, in a blender, combine all ingredients and blend until smooth.
Preheat the oven to 400 degrees F / 205 degrees C. Spray cookie sheet with cooking spray.
Lightly dust a clean surface with flour. Using a rolling pin, roll out pre-made pizza dough to ⅛-inch thickness. With a 3-inch round cookie cutter or the rim of a drinking glass, cut dough into 3-inch rounds. Repeat until all pizza dough has been utilized, re-rolling out as needed.
In a mixing bowl, add the thawed potatoes, cheese and shredded chicken and combine until evenly mixed.
Spoon about 1 Tbs. / 15 g of the chicken mixture into the center of each pizza dough round. Fold rounds in half to create an empanada shape, sealing the filling inside. Using a fork, press the edge of the empanada to seal tight. Place empanadas on a baking sheet.
Into a small bowl, crack the egg and add water and scramble to create an egg wash. Using a pastry brush, coat the outside of each empanada with egg wash.
Bake for 10-12 minutes or until the empanadas are golden brown.