Buffalo Chicken Empanadas
A simple recipe for buffalo chicken empanadas, perfect for a snack or a game day appetizer!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 10 empanadas 1x
- Category: appetizer
- Cuisine: american
Ingredients
Scale
1 1/2 cups cooked shredded chicken
1/2 cup hot sauce
1/4 cup blue cheese dressing
1/2 cup shredded cheddar cheese
1 package empanada pastry dough (10 count)
1 large egg
1 tablespoon water
Instructions
- Line 2 baking sheets with parchment paper, set aside.
- In a large bowl mix together the cooked chicken, hot sauce, blue cheese dressing, and shredded cheddar.
- Place 5 empanada dough rounds on each baking sheet and place one heaping tablespoon of filling onto the center of each round.
- Moisten the outer rim of each empanada dough round with water.
- Fold each dough round in half to cover the filling and then press the edges together to seal. Use a fork to crimp the edges or roll them up so the edges are completely sealed. Refrigerate the empanadas for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Whisk together the egg and water to make an egg wash.
- Brush the top of each empanada with the egg wash (this makes sure they are totally sealed)
- Bake the empanadas for 20 to 22 minutes, until they are golden brown.
- Serve them warm, with more blue cheese or ranch dressing if desired.
Notes
- I like to use store-bough rotisserie chicken for these, canned chicken is also a really easy option.
- I usually use Frank Red Hot sauce, but you can choose whatever hot sauce you like.