Buffalo Chicken Sauce Empanadas - It Is a Keeper
4.5 from 6 votes

Buffalo Chicken Empandas

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Servings: 12
Author: Christina Hitchcock


  • 1 pound chicken - cooked and shredded
  • 1 1/2 cups hot wing sauce - get my recipe here
  • 8 oz cream cheese
  • 1 cup Mexican cheese blend
  • 1 cup Blue Cheese dressing - get my recipe here
  • 1 ounce package refrigerated pie crusts - 15-, get my recipe here
  • 1 egg
  • 1 tablespoon water


  • Preheat oven to 400 degrees.
  • Mix together the chicken, wing sauce, cream cheese, mexican cheese and blue cheese dressing in a bowl; set aside.
  • Unroll 1 piecrust onto a lightly floured surface and roll into a 15-inch circle.
  • Using a 3 inch round cookie cutter, cut out rounds.
  • You can re-roll dough scraps as needed.
  • Unroll second pie crust and repeat until you have 12-15 circles total.
  • Place 1 heaping tablespoon of chicken mixture in the center of each round. Be careful not to over fill.
  • Lightly brush the edges of each round with water.
  • Fold the dough over the filling into a half moon shape.
  • Press the edges with a fork to seal.
  • Repeat with the remaining rounds and chicken mixture.
  • Beat the egg with 1 tablespoon of water to make an egg wash.
  • Brush the egg wash over the top of each empanada.
  • Arrange empanadas on a rimmed baking sheet.
  • Bake for 15 minutes.
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