Best Buffalo Chicken Empanadas Recipes

BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE

Steps:

• In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.

BUFFALO CHICKEN EMPANADAS

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In medium bowl, mix onion, green chiles, chicken, cheeses and Buffalo sauce.
• Unroll pie crusts. Using 3 1/2-inch round cutter, cut circles from crusts, rerolling dough to get 21 circles. Place level measuring tablespoon Buffalo chicken mixture on center of each circle. Fold dough in half over filling; pinch and press edges with fork to seal or roll edges to seal. Place on cookie sheets. Prick tops of empanadas with fork to allow steam to escape.
• Brush each with beaten egg. Bake 16 to 20 minutes or until golden brown. Cool 10 minutes on cooling racks. Serve warm with celery sticks and blue cheese dressing for dipping.

BUFFALO CHICKEN EMPANADAS

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, wing sauce and dressing in medium bowl until blended. Add chicken and shredded cheese; mix well. Whisk egg and water in separate bowl until blended.
• Cover baking sheets with parchment. Place half the Easy Homemade Pie Dough on lightly floured surface; roll out to 1/8-inch thickness. Cut into 14 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on prepared baking sheets. Repeat with remaining pie dough.
• Spoon 1 Tbsp. chicken mixture onto center of each dough round; brush edge lightly with egg wash. Fold dough rounds in half; seal edges with fork. Brush tops with remaining egg wash.
• Bake 15 to 17 min. or until golden brown.

BUFFALO CHICKEN EMPANADAS RECIPE - (4.5/5)

Steps:

• Empanadas: Heat oven to 375ºF. Mix cream cheese, wing sauce and dressing in medium bowl until blended. Add chicken and shredded cheese; mix well. Whisk egg and water in separate bowl until blended. Cover baking sheets with parchment. Place half the Easy Homemade Pie Dough on lightly floured surface; roll out to 1/8-inch thickness. Cut into 14 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on prepared baking sheets. Repeat with remaining pie dough. Spoon 1 Tbsp. chicken mixture onto center of each dough round; brush edge lightly with egg wash. Fold dough rounds in half; seal edges with fork. Brush tops with remaining egg wash. Bake 15 to 17 min. or until golden brown Homemade Pie Dough: Process ingredients in food processor 30 sec. or until mixture forms ball. This easy-to-prepare recipe makes enough dough for a single-crust 9-inch pie. Or, it also makes the perfect pastry topping for your favorite pot pie recipe. If preparing a two-crust pie, double all ingredients and shape dough into 2 balls before rolling out.

BUFFALO CHICKEN EMPANADAS

Steps:

• Cook chicken and Buffalo sauce in a slow cooker on Low for 5 hours. Remove chicken and shred with 2 forks. Place in a bowl with cream cheese; stir until cheese cubes have melted and mixture is thick and smooth. Stir in celery and set filling aside.
• Combine flour, cornmeal, sugar, and salt in the bowl of a food processor; pulse until blended. Add shortening and process until combined, about 5 seconds. Add water and egg yolks; process until dough is very soft, about 5 minutes. Turn out onto a lightly floured surface and knead dough until smooth. Cover and let rest for 30 minutes.
• Divide dough into 24 pieces. Roll each piece into a ball and flatten into a 1/4-inch thick circle. Fill each circle with 1 to 2 tablespoons of chicken filling, fold in half, and press the edges together to firmly seal.
• Heat 2 inches of oil in a saucepan over medium-high heat to 375 degrees F (190 degrees C). Place 4 to 5 empanadas into the hot oil and deep fry, flipping as necessary for even cooking, until golden brown, about 2 minutes. Remove to a paper towel-lined plate and repeat with remaining empanadas.

BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE RECIPE

Steps:

• In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.
• In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.
• On a lightly floured surface, unroll one pastry. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess dough and reroll scraps. Repeat with remaining pastry.
• Beat eggs and water; brush over edges of pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough over filling. Press edges with a fork to seal.
• Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° for 9-12 minutes or until golden brown.
• Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve with empanadas.
• Yield: 8 dozen (1 cup sauce).
• Make Ahead: Unbaked empanadas may be frozen for up to 2 months. Bake as directed for 12-16 minutes.
• Originally published as Buffalo Chicken Empanadas with Blue Cheese Sauce in Taste of Home Christmas Annual
• Annual 2013, p13
• Nutritional Facts
• empanada with 1/2 teaspoon sauce equals 81 calories, 5 g fat (2 g saturated fat), 16 mg cholesterol, 120 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.
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BUFFALO CHICKEN EMPANADAS

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In medium bowl, mix onion, green chiles, chicken, cheeses and Buffalo sauce.
• Unroll pie crusts. Using 3 1/2-inch round cutter, cut circles from crusts, rerolling dough to get 21 circles. Place level measuring tablespoon Buffalo chicken mixture on center of each circle. Fold dough in half over filling; pinch and press edges with fork to seal or roll edges to seal. Place on cookie sheets. Prick tops of empanadas with fork to allow steam to escape.
• Brush each with beaten egg. Bake 16 to 20 minutes or until golden brown. Cool 10 minutes on cooling racks. Serve warm with celery sticks and blue cheese dressing for dipping.
• Expert Tips
• To make ahead, make as directed through step 3. Cover and refrigerate up to 2 hours. Bake as directed. Have appetizers on hand at a moment's notice. Make as directed through step 3. Place on cookie sheet, and freeze 1 hour. Place frozen empanadas in gallon-size resealable freezer plastic bag, and freeze until ready to use. To bake, place frozen empanadas on cookie sheet. Brush with egg, and bake 24 to 27 minutes or until golden brown.