Buffalo Chicken Empanadas

Recipe By:
lalatidah
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Buffalo Chicken Empanadas
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  • Total Time 37 min Ico-add
  • Yield 4 Empanada
  • Level Easy

Buffalo style chicken baked in a flaky pie shell; you will love these Buffalo chicken empanadas. This recipe provides a vinegar and hot pepper sauce tempered with butter and cheese for richness.
 

Ingredients

  • 4 tablespoons butter, melted
  • 1 tablespoon red wine vinegar
  • 3 to 5 tablespoons hot pepper sauce (or to taste)
  • 2 cooked chicken breasts, shredded
  • 1 stalk celery, finely chopped or diced
  • 1/4 cup bleu (or substitute another favorite) cheese
  • Salt and black pepper to taste
  • 2 pie crusts (ready-made or look up our recipes for pie crust)
  • Bleu cheese (or ranch) dressing for dipping
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Directions

  1. 1. Preheat oven to 425 degrees F. Prepare a sheet pan with parchment paper or cooking spray.
  2. 2. Combine the butter, vinegar and hot sauce; mix well and reserve.
  3. 3. Combine the chicken, celery and cheese. Season with salt and pepper. Mix in the reserved sauce.
  4. 4. Unroll the pie crusts and cut each one in half. Spoon a quarter of the chicken mixture onto half of each crust half, filling approx 1/4 inch from the edge. Fold crust over filling and press the edges with a fork to seal. Place the empanadas on the prepared sheet pan.
  5. 5. Bake for 12 to 17 minutes or until golden brown.
  6. 6. Transfer to a wire rack and let the empanadas cool enough to be handled. Serve with dressing for a dipping sauce.