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

Instructions:

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!