From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Buffalo Chicken Empanadas
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Instructions
1
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Preheat oven to 400 degrees.
2
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Mix together the chicken, wing sauce, cream cheese, mexican cheese and blue cheese dressing in a bowl; set aside.
3
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Unroll 1 piecrust onto a lightly floured surface and roll into a 15-inch circle.
4
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Using a 3 inch round cookie cutter, cut out rounds.
5
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You can re-roll dough scraps as needed.
6
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Unroll second pie crust and repeat until you have 12-15 circles total.
7
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Place 1 heaping tablespoon of chicken mixture in the center of each round. Be careful not to over fill.
8
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Lightly brush the edges of each round with water.
9
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Fold the dough over the filling into a half moon shape.
10
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Press the edges with a fork to seal.
11
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Repeat with the remaining rounds and chicken mixture.
12
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Beat the egg with 1 tablespoon of water to make an egg wash.
13
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Brush the egg wash over the top of each empanada.
14
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Arrange empanadas on a rimmed baking sheet.
15
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Bake for 15 minutes.
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Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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