Monday, September 28, 2009

Buffalo Chicken Empanadas

Buffalo Chicken Empanadas

  • 1 cooked chicken breast cut finely (leftovers are awesome I found out)
  • 1/4 cup cream cheese
  • 2 tbsp buffalo sauce
  • 2 tbsp finely diced celery
  • 2 tbsp finely diced onion
  • 1 refrigerated pie crust
  1. Mix cream cheese, chicken, celery, and onions in a bowl.
  2. roll out the thawed pie crust. Cut into 3 by 3 inch squares.
  3. add a SMALL amount of the mixture on the pie crust. Seriously, overstuffing is bad...
  4. before folding, dip your finger in water and trace along the edges, this acts as a glue for the pie crust
  5. fold over and seal edges with a fork.
  6. bake for 8 minutes in a 400 degree oven.
OVERALL: This recipe was inspired by One of Paula Deen's and an early afternoon due to a canceled biochemistry class (canceled meaning there was a review Q&A session...). So I got home, having leftover chicken and half a pie crust left to use. Since the original recipe had some ingredients that my fridge lacked, I changed the idea around, playing with my favorite flavors.

It was very good. The only off putting thing was the pie crust was a little heavy. Maybe using wonton wrappers or egg roll wrappers would be better, but the whole ratio of filling to bread was off... Also, I made this mean for just me, it was very simply to make, the most time consuming thing being assembling the empanadas. Also, I forgot to add cheese... i might do that next time=)

Look at that overflowing filling.... Need to be more conservative!


Kaitlin said...

where's the buffalo part of this buffalo chicken empanada?

Wandering Coyote said...

I've never had an empanada!

Alyse said...

LOL Kaitie, thanks. I'm a spaz and skipped over it. Edited =)