Buffalo Chicken Empanadas with Blue Cheese Sauce Recipe

By KennyB07

Ingredients

• 1 small onion, chopped
• 1 small green pepper, chopped
• 4-1/2 teaspoons canola oil
• 2 garlic cloves, minced
• 3 cups finely chopped rotisserie chicken
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1/2 cup Buffalo wing sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 sheets refrigerated pie pastry
• 2 large eggs
• 2 tablespoons water
• 1 cup heavy whipping cream
• 1 cup (4 ounces) crumbled blue cheese

Details

Servings 96
Preparation time 35mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.

In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.

On a lightly floured surface, unroll one pastry. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess dough and reroll scraps. Repeat with remaining pastry.

Beat eggs and water; brush over edges of pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough over filling. Press edges with a fork to seal.

Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° for 9-12 minutes or until golden brown.

Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve with empanadas.
Yield: 8 dozen (1 cup sauce).