Buffalo Chicken Empanadas
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
60 mins
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Cook time
25 mins
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Total time
145 mins
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Ingredients
Buffalo Chicken Filling
2 chicken breasts - cooked/shredded (400 g)
¼ cup hot sauce (50 g)
250 g cream cheese
1 cup cheddar cheese - grated (117 g)
3 green onions - chopped fine (36 g)
Pastry
3 packages Kinnikinnick Pie Crusts - 6 crusts (1170 g)
1 large egg (56 g)
2 tbsp water (30 g)
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Directions
Thaw Pie Crusts
- Pull 3 packages Kinnikinnick Pie Crusts from freezer and remove packaging.
- Invert crusts on parchment paper.
- Remove foil containers and let thaw for 1 hour.
Filling
- In a medium bowl beat cream cheese until smooth (approx. 5 - 7 minutes).
- Add shredded chicken, hot sauce, cheddar cheese and green onions. Mix until combined. Set aside.
Roll out Pie Crust
Option 1
- Using your fingers, press thawed Kinnikinnick Pie Crust cracks together.
- Place a piece of parchment paper on top and roll out slightly with a rolling pin to an even consistency.
- Cut into 5 inch rounds. Place cutouts on foil lined baking tray.
- Cover with plastic wrap until ready to fill.
- Repeat with remaining thawed Pie Crusts.
- Gather trimmings from Pie Crusts and form into a log. Roll out to the same thickness and cut into 5 inch rounds.
Option 2
- Gather thawed Pie Crusts into a mound. Knead Pie Crusts until a workable/smooth pie dough. Form into a log and cover with plastic wrap.
- Working with a third of the dough at a time, roll out on a piece of parchment paper with a rolling pin (use Kinnikinnick All Purpose Flour Blend to aid in rolling out pie dough).
- Cut into 5 inch rounds. Place cutouts on foil lined baking tray.
- Cover with plastic wrap until ready to fill. Repeat with remaining dough.
Assembly
- Preheat oven to 400°F (204°C).
- In a small bowl combine egg and water. Mix until combined.
- Work with one 5 inch round at a time. Brush edges of 5 inch round with egg wash. Place 2 tablespoons Buffalo Chicken Filling in centre of pie dough round. Pinch edges of pie dough together with fingers. Place on baking tray.
- Repeat with remainder of pie dough rounds.
- Brush tops of Buffalo Chicken Empanadas with egg wash.
- Using a fork, create a design along outer edge.
- Cut two diagonal slits across centre of Buffalo Chicken Empanada (to vent).
- Bake in preheated oven for 22 - 25 minutes. Best served warm.
Yields 36 Empanadas.
Tips & Variations
- Time Saver: Empanadas freeze well. Freeze filled Buffalo Chicken Empanadas (prior to baking and topping) on baking trays. Transfer frozen Buffalo Chicken Empanadas into storage bags or containers. Pull frozen Buffalo Chicken Empanadas and place on foil lined baking tray. Brush with egg wash. Bake at 400°F for 25 - 30 minutes.
- Try using our Flakey Pie Crust recipes for an alternate crust.
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