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Buffalo Chicken Empanadas with Blue Cheese Sauce

 Buffalo Chicken Empanadas with Blue Cheese Sauce
These little golden-brown pockets are fun to eat and feature the popular taste of Buffalo wings. Using rotisserie chicken and refrigerated pie pastry speed up the preparation.
96 ServingsPrep: 35 min. Bake: 10 min./batch

Ingredients

  • 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 eggs
  • 2 tablespoons water
  • 1 cup heavy whipping cream
  • 1 cup (4 ounces) crumbled blue cheese

Directions

  • 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

2 of 2

Buffalo Chicken Empanadas with Blue Cheese Sauce (continued)

Directions (continued)

  • 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).
Make Ahead: Unbaked empanadas may be frozen for up to 2 months. Bake as directed for 12-16 minutes.
Nutritional Facts: 1 empanada with 1/2 teaspoon sauce equals 81 calories, 5 g fat (2 g saturated fat), 16 mg cholesterol, 120 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.