Buffalo Chicken Empanadas
Buffalo Chicken Empanadas
Ingredients
For the Chicken Filling
- 2 cups chicken breast, cooked, shredded
- 4 ounces cream cheese, softened
- 1/2 cup buffalo sauce
- 1 cup cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembling and Cooking
- 12 empanada dough discs, store-bought or homemade
- 1 egg, large
- 1 tablespoon water
- 4 cups vegetable oil, for frying, optional
For Serving (Optional)
- 1/2 cup blue cheese dressing
- 4 celery sticks
- 4 carrot sticks
Instructions
- 1
In a large mixing bowl, combine the cooked, shredded chicken breast, softened cream cheese, buffalo sauce, shredded cheddar cheese, sliced green onions, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the filling is uniform.
⏱️ 5 min
- 2
If baking, preheat your oven to 375°F. If frying, heat the vegetable oil in a deep pot or Dutch oven to 350°F. Prepare an egg wash by whisking the large egg with 1 tablespoon of water in a small bowl.
⏱️ 5 min•🌡️ 375
- 3
Lay out the empanada dough discs on a clean work surface. Place about 2 to 3 tablespoons of the buffalo chicken filling onto one half of each dough disc, leaving a small border around the edge. Moisten the edges of the dough with the egg wash using a pastry brush or your finger.
⏱️ 10 min
- 4
Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then use a fork to crimp the edges, ensuring a tight seal to prevent the filling from escaping during cooking.
⏱️ 10 min
- 5
To bake: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with the remaining egg wash. Bake for 20 to 25 minutes, or until golden brown and puffed.
⏱️ 25 min•🌡️ 375
- 6
To fry: Carefully lower the empanadas into the hot oil, frying in batches to avoid overcrowding. Fry for 3 to 5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 20 min•🌡️ 350
- 7
Serve the hot buffalo chicken empanadas immediately with blue cheese dressing, celery sticks, and carrot sticks on the side, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Empanadas
Ingredients
For the Chicken Filling
- 2 cups chicken breast, cooked, shredded
- 4 ounces cream cheese, softened
- 1/2 cup buffalo sauce
- 1 cup cheddar cheese, shredded
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembling and Cooking
- 12 empanada dough discs, store-bought or homemade
- 1 egg, large
- 1 tablespoon water
- 4 cups vegetable oil, for frying, optional
For Serving (Optional)
- 1/2 cup blue cheese dressing
- 4 celery sticks
- 4 carrot sticks
Instructions
- 1
In a large mixing bowl, combine the cooked, shredded chicken breast, softened cream cheese, buffalo sauce, shredded cheddar cheese, sliced green onions, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the filling is uniform.
⏱️ 5 min - 2
If baking, preheat your oven to 375°F. If frying, heat the vegetable oil in a deep pot or Dutch oven to 350°F. Prepare an egg wash by whisking the large egg with 1 tablespoon of water in a small bowl.
⏱️ 5 min•🌡️ 375 - 3
Lay out the empanada dough discs on a clean work surface. Place about 2 to 3 tablespoons of the buffalo chicken filling onto one half of each dough disc, leaving a small border around the edge. Moisten the edges of the dough with the egg wash using a pastry brush or your finger.
⏱️ 10 min - 4
Fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then use a fork to crimp the edges, ensuring a tight seal to prevent the filling from escaping during cooking.
⏱️ 10 min - 5
To bake: Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops of the empanadas with the remaining egg wash. Bake for 20 to 25 minutes, or until golden brown and puffed.
⏱️ 25 min•🌡️ 375 - 6
To fry: Carefully lower the empanadas into the hot oil, frying in batches to avoid overcrowding. Fry for 3 to 5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
⏱️ 20 min•🌡️ 350 - 7
Serve the hot buffalo chicken empanadas immediately with blue cheese dressing, celery sticks, and carrot sticks on the side, if desired.
⏱️ 2 min