- 1 small onion, chopped
- 1 small green pepper, chopped
- 4-1/2 teaspoons canola oil
- 2 garlic cloves, minced
- 3 cups finely chopped rotisserie chicken
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1/2 cup Buffalo wing sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 sheets refrigerated pie pastry
- 2 large eggs
- 2 tablespoons water
- 1 cup heavy whipping cream
- 1 cup (4 ounces) crumbled blue cheese
- 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 one pastry. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess dough and reroll scraps. Repeat with remaining pastry.
- Beat eggs and water; brush over edges of pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough 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° for 9-12 minutes or until golden brown.
- Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve with empanadas. Yield: 8 dozen (1 cup sauce).
Originally published as Buffalo Chicken Empanadas with Blue Cheese Sauce in Taste of Home Christmas Annual Annual 2013, p13
Reviews for Buffalo Chicken Empanadas with Blue Cheese Sauce
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Reviewed Sep. 24, 2016
"The blue cheese sauce with this was awesome and these were easy and all ingredients you have at home - and so easy to pack too"