Buffalo Chicken Empanadas have all the familiar spicy flavors of Buffalo wings tucked inside a flaky pastry and baked to crisp deliciousness!
Do you love Buffalo Wings as much as I do? The spicy, sticky wings make a great appetizer, but I’ve been known to eat them for an entree. I have serious cravings for Buffalo Wings, and love coming up with new ways to enjoy this favorite flavor combo such as my very popular Buffalo Chicken Meatballs and Buffalo Cauliflower Bites. This Empanada recipe was inspired by my Buffalo Ranch Chicken Dip. I wanted a way to enjoy the dip without all the work of dipping because that’s so labor-intensive for lazy girls like me. When I found Empanada Discos in the frozen food section of my grocery store one of those light bulbs went off over my head! I could almost taste the buttery, flaky pastry filled with the spicy goodness of buffalo chicken. Yummmm!
The frozen pastry dough makes these Empanadas much easier and is a real time-saver, so I highly recommend picking some up. If you are unable to find them, you can pick up sheets of pie dough and cut out discs to fill. That works well too, and with the pie crust sheets you have more freedom to make the Empanadas any size you like!
Start by preheating the oven to 350°F and lining 2 baking sheets with parchment paper. Heat 1/2 tablespoon olive oil in a small skillet and saute diced onion and green pepper until they start to soften. Add in 1 tablespoon of freshly minced garlic and cook another minute. Remove the veggies from heat and set aside until ready to use.
In a large bowl, combine 3 cups finely diced rotisserie chicken, 1 1/2 cups shredded cheese, 1/2 cup Buffalo wing sauce, and sauteed onions and peppers. Give it a taste and add salt and pepper as needed.
Whisk 1 large egg with 1 tablespoon water. Place the Empanada discos on parchment paper and brush edges of dough lightly with egg mixture.
Place chicken filling in the center of each disco…
Fold dough over the filling and press edges with a fork to seal. Continue making the empanadas until all the filling is used. I was able to make 12 discos with the filling. That will vary depending on how full you make them.
Place the empanadas on the parchment-lined baking sheets leaving space in between. I had 6 empanadas on each baking sheet. Brush the empanadas with the remaining egg mixture.
Bake in the preheated oven for 12-15 minutes until slightly browned and crispy. Garnish with freshly chopped cilantro, and serve with your favorite dressing for dipping. Enjoy!
Ingredients
- ½ tablespoon olive oil
- 1 small yellow onion finely diced
- 1 small green pepper finely diced
- 1 tablespoon freshly minced garlic
- 3 cups finely diced rotisserie chicken
- 1 ½ cups 6 ounces shredded or diced Mozzarella cheese
- ½ cup Buffalo wing sauce I used Frank's Original
- Kosher salt and freshly cracked black pepper to taste
- 2 packages of large Empanada discos thawed (Find these in the frozen food section)
- 1 large egg
- 1 tablespoon water
- Freshly chopped cilantro garnish
- Ranch or Bleu Cheese dressing for dipping
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Heat 1/2 tablespoon olive oil in a small skillet and add diced onion and green pepper. Saute until the vegetables start to soften and add 1 tablespoon freshly minced garlic. Saute another minute and remove from heat.
- In a large bowl, combine 3 cups finely diced rotisserie chicken, 1 1/2 cups shredded cheese, 1/2 cup Buffalo wing sauce, and sauteed onions and peppers. Give it a taste and add salt and pepper as needed.
- Whisk 1 large egg with 1 tablespoon water.
- Place the Empanada discos on parchment paper and brush edges of dough lightly with egg mixture. Place chicken filling in the center of each disco. Fold dough over the filling and press edges with a fork to seal. Continue making the empanadas until all the filling is used. I was able to make 12 discos with the filling. That will vary depending on how full you make them.
- Place the empanadas on the parchment lined baking sheets leaving space in between. I had 6 empanadas on each baking sheet.
- Brush the empanadas with the remaining egg mixture.
- Bake in the preheated oven for 12-15 minutes until slightly browned and crispy.
- Garnish with freshly chopped cilantro, and serve with your favorite dressing for dipping. Enjoy!
Nutrition
You’ll also want to check out my Buffalo Ranch Chicken Dip
and my Grilled Buffalo Chicken Sandwich Recipe
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