Buffalo Chicken Empanadas

Photo by Susan M.
Adapted from kraftrecipes.com

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

28

Servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

28

servings

Adapted from kraftrecipes.com

Ingredients

  • 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

  • Homemade Pie Dough:

  • 1-1/2

    cups flour

  • 4

    oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

  • 1/2

    cup butter

Directions

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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