Franks Redhot Buffalo Chicken Empanadas Recipes

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.

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.