Chicken Empanadas are ideal for a quick weeknight dinner or as a tasty party appetizer.
If you love Buffalo chicken flavors, these empanadas are a must-try.
About Puerto Rican Baked Empanadas
Empanadas are beloved across Central and South America. Traditional Puerto Rican versions are a favorite for their savory fillings and flaky crust. The empanada’s origins trace back centuries and reflect a blend of global culinary influences.
Why This Chicken Empanada Recipe Is a Keeper
This recipe is simple, fast, and crowd-pleasing. It delivers bold Buffalo chicken flavor inside a crisp, golden pastry.
- 30-Minute Meal: From prep to oven, these empanadas take about 30 minutes.
- Simple Ingredients: The filling uses just a few pantry staples for big flavor.
- Family Friendly: Kids and adults alike enjoy these hand-held bites.
- Flexible: Adapt the filling to your taste, make ahead, and freeze for later.
What Is an Empanada?
Empanadas are hand pies usually filled with meat, cheese, and vegetables. They come in many regional styles and are perfect for adapting to different flavors and fillings.
Variations and Substitutions
- Add Veggies: Fold in chopped bell peppers, onions, or jalapeños for extra texture and flavor.
- Different Proteins: Substitute shredded beef, pork, or rotisserie chicken.
- Change the Cheese: Swap Mexican blend for cheddar, Monterey Jack, or a milder cheese if preferred.
How to Make Buffalo Chicken Empanadas
Follow these straightforward steps to assemble and bake Buffalo chicken empanadas. The recipe yields about 12 pieces.
STEP 1: Prep
Preheat the oven to 400°F. In a bowl, combine cooked shredded chicken, hot wing sauce, cream cheese, shredded cheese, and blue cheese dressing. Mix well and set aside.
STEP 2: Prepare the Dough
Unroll one pastry crust on a lightly floured surface and roll into a large circle, about 15 inches. Use a 3-inch round cutter to cut circles. Re-roll scraps as needed. Repeat with the second crust to make 12–15 rounds.
STEP 3: Fill
Place about 1 heaping tablespoon of the chicken mixture in the center of each round. Don’t overfill. Lightly brush the edges with water.
STEP 4: Fold and Seal
Fold each round into a half-moon and press the edges together. Crimp with a fork to seal. Repeat until all empanadas are assembled.
STEP 5: Egg Wash & Bake
Beat one egg with 1 tablespoon of water. Brush the tops of the empanadas with the egg wash. Arrange in a single layer on a rimmed baking sheet and bake at 400°F for 15 minutes or until golden brown.
FAQs
They don’t have to be. Adjust the amount of hot sauce or spices to make them milder or spicier to suit your taste.
Store cooled empanadas in an airtight container in the refrigerator for several days. For longer storage, freeze in freezer bags for up to three months.
If frozen, thaw overnight in the fridge, then bake at 400°F until heated through. For refrigerated empanadas, reheat in the oven to preserve crispness.
Expert Tips
- Rotisserie chicken: Use shredded rotisserie chicken to save time and add flavor.
- Try other meats: Ground beef or shredded pork make great alternatives.
- Homemade dough: Making your own pastry or pie dough elevates the empanadas, but store-bought crusts work well for speed.
- Vegetables: Sautéed onions, peppers, or garlic add depth to the filling.
- Seasoning: Customize spices like cayenne, cumin, or chili powder to suit your preference.
What to Serve With Homemade Chicken Empanadas
- Honey butter skillet corn or a simple corn side
- Margaritas or another favorite beverage
- Chunky guacamole or a creamy dipping sauce
Recipe Card Summary
Buffalo Chicken Empanadas
Equipment
- Mixing bowls
- Measuring spoons and cups
- Rimmed baking sheet
- 3-inch round cookie cutter
Ingredients
- 1 pound cooked, shredded chicken
- 1 1/2 cups hot wing sauce
- 8 ounces cream cheese
- 1 cup Mexican cheese blend
- 1 cup blue cheese dressing
- 1 package (15 oz) pie crusts
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 400°F.
- Combine chicken, wing sauce, cream cheese, shredded cheese, and blue cheese dressing in a bowl; mix and set aside.
- Unroll one pie crust on a floured surface and roll to a 15-inch circle. Cut 3-inch rounds. Re-roll scraps as needed. Repeat with second crust to yield 12–15 rounds.
- Place about 1 heaping tablespoon of filling in the center of each round. Brush edges with water.
- Fold into half-moons and crimp edges with a fork to seal.
- Beat egg with 1 tablespoon water and brush over empanadas.
- Arrange on a rimmed baking sheet and bake 15 minutes, until golden.
Notes
- Use shredded rotisserie chicken to speed preparation.
- Try beef or pork as an alternative filling.
- Make your own dough for a richer crust or use store-bought for convenience.
- Add vegetables like onions and peppers or extra spices to taste.
Nutrition (per piece, estimated)
- Calories: 234 kcal
- Carbohydrates: 20 g
- Protein: 9 g
- Fat: 13 g
- Sodium: 1467 mg
This recipe is an adapted, home-style version inspired by regional empanadas. It focuses on approachable ingredients and easy methods to bring Buffalo chicken flavor into a flaky, hand-held pastry.