BUFFALO CHICKEN EMPANDAS

PG tested

If there’s one given at a tailgate party, it’s that someone will bring Buffalo chicken dip. Some make it with canned chicken (ugh!) but I wouldn’t dream of it; 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. I also tucked in a bit of chopped cilantro and a pickled jalapeno for some extra zip, with blue cheese dressing for dipping. (If you’re not a blue cheese fan, substitute ranch.) I used two dough rounds per empanada, but you also could cut the circles a little larger and fold them over to make it easier.

While I’ve made this dip countless times with Frank’s Red Hot sauce, I discovered Hank Sauce “Cilanktro” this spring in Sea Isle, New Jersey and became a fan. It includes cilantro along with hot pepper and garlic.

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

Preheat 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.

Makes about 3 dozen empanadas.