Egglands Best Buffalo Chicken Empanadas Recipe

Egglands Best Buffalo Chicken Empanadas Recipe
Egglands Best Buffalo Chicken Empanadas Recipe photo by Eggland's Best®
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Egglands Best Buffalo Chicken Empanadas Recipe

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Publisher Photo
Recipe provided Eggland's Best®
MAKES:
96 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch
MAKES:
96 servings
TOTAL TIME:
Prep: 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 large Egglands Best 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 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 Egglands Best Buffalo Chicken Empanadas in Eggland's Best 2015

  • 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 Egglands Best eggs
  • 2 tablespoons water
  • 1 cup heavy whipping cream
  • 1 cup (4 ounces) crumbled blue cheese
  1. In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.
  2. In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.
  3. 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.
  4. 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.
  5. Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° for 9-12 minutes or until golden brown.
  6. 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 Egglands Best Buffalo Chicken Empanadas in Eggland's Best 2015

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