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Buffalo Chicken Empanadas

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Rate this recipe 4.5/5 (33 Votes)

Ingredients

  • Homemade Pie Dough:
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup Buffalo wing sauce
  • 1/4 cup KRAFT ROKA Blue Cheese Dressing
  • 1-1/2 cups finely chopped cooked chicken
  • 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 1 egg
  • 1 Tbsp. water
  • 2 recipes Easy Homemade Pie Dough
  • 1-1/2 cups flour
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/2 cup butter

Details

Servings 28
Preparation time 25mins
Adapted from kraftrecipes.com

Preparation

Step 1

Empanadas:

Heat oven to 375ºF.

Mix cream cheese, wing sauce and dressing in medium bowl until blended. Add chicken and shredded cheese; mix well. Whisk egg and water in separate bowl until blended.

Cover baking sheets with parchment. Place half the Easy Homemade Pie Dough on lightly floured surface; roll out to 1/8-inch thickness. Cut into 14 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on prepared baking sheets. Repeat with remaining pie dough.

Spoon 1 Tbsp. chicken mixture onto center of each dough round; brush edge lightly with egg wash. Fold dough rounds in half; seal edges with fork. Brush tops with remaining egg wash.

Bake 15 to 17 min. or until golden brown


Homemade Pie Dough:

Process ingredients in food processor 30 sec. or until mixture forms ball.

This easy-to-prepare recipe makes enough dough for a single-crust 9-inch pie. Or, it also makes the perfect pastry topping for your favorite pot pie recipe. If preparing a two-crust pie, double all ingredients and shape dough into 2 balls before rolling out.

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