Buffalo Chicken Empanadas Recipe 455 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 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.

FRANK'S REDHOT® BUFFALO CHICKEN EMPANADAS

Steps:

• COMBINE cream cheese, Frank's RedHot Sauce and dressing in medium bowl until blended. Stir in chicken and cheese.
• PLACE about 1/4 cup chicken mixture in center of each disco. Fold over to form a half moon. Moisten edges with water and using fork, press edges tightly to seal. Pierce empanadas several times with knife.
• HEAT 1 inch of oil in deep skillet. Add empanadas in batches and fry until golden brown. Remove and drain on paper towels. Repeat with remaining empanadas. Serve with additional Frank's RedHot Sauce and/or 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.