Buffalo Chicken Empanadas
Makes about 3 dozen empanadas
If there’s one given at a tailgate party, it’s that someone will bring Buffalo chicken dip. My go-to is shredded rotisserie chicken. For a handheld twist on this old favorite, I stuffed the dip inside a refrigerated pie crust, creating an empanada-like treat.
3 cups shredded rotisserie chicken
6 ounces (3⁄4 package) cream cheese, softened
6 ounces shredded cheddar cheese
1⁄4 cup blue cheese crumbles, optional
1⁄3 cup blue cheese or ranch dressing
1⁄3 cup of hot sauce, or more to taste
2 packages refrigerated pie pastry
Chopped cilantro and pickled jalapenos
1 egg beaten with a little water, for wash
Blue cheese or ranch dressing, for dipping
Heat oven to 450 degrees. In a large bowl, mix together shredded chicken, cream cheese, cheddar and blue cheeses, blue cheese dressing and hot sauce. If it’s not saucy (or spicy) enough, add a little more hot sauce.
Unroll a pastry sheet onto a lightly floured surface. Using a floured 3-inch round cookie cutter placed halfway on the edge of the pastry, cut dough into circles, or if you want to get really creative, 4-by-3-inch football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.
Transfer half of the cutouts to greased baking sheets. Place a spoonful (about 2 teaspoons) of chicken mixture in the center of each one and flatten with your finger, being careful to leave room on the edges.
Top with a little chopped cilantro and a pickled jalapeno. Brush edges of pastry with egg. Top with remaining cutouts and press edges with a fork to seal. If using football shapes, cut slits in the tops to resemble football laces. Brush tops with egg wash.
Bake 8-12 minutes or until golden brown. Remove from pan and serve hot, or allow to cool to room temperature. Serve with ranch or blue cheese dressing for dipping.