Buffalo Empanadas Recipe
Fried buffalo chicken empanadas served w/ranch
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Ingredients
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Empanada dough
Buffalo chicken filling
Frying & finishing
Method
Empanada dough
- 1
Make dough
In a large mixing bowl, whisk together 2.5 cups all-purpose flour and 1 tsp salt. Add 0.5 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
- 2
Add liquid
In a small bowl, combine 0.5 cup cold water and 1 tablespoon white vinegar. Pour the liquid into the flour-butter mixture a little at a time, stirring with a fork until dough begins to come together. If dough is too dry, add up to 1 tablespoon cold water more.
- 3
Chill
Turn the dough onto a lightly floured surface and knead gently just until it forms a cohesive ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours).
- 4
Roll and cut
On a lightly floured surface, roll chilled dough to about 1/8" (3 mm) thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Reroll scraps as needed. You should get about 12–14 rounds.
Buffalo chicken filling
- 5
Prepare chicken
If using rotisserie or cooked chicken, shred it into small pieces so it will pack into empanadas easily. Measure 2 cups shredded chicken.
- 6
Make buffalo mixture
In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1/3 cup hot sauce and stir to combine. Add shredded chicken and toss to coat, heating until warmed through, about 2–3 minutes. Remove from heat.
- 7
Finish filling
In a mixing bowl, combine the warm buffalo-coated chicken with 4 ounces softened cream cheese, 3/4 cup shredded cheddar or Monterey Jack, 1/2 cup finely diced celery, 2 sliced green onions, 1 teaspoon ranch seasoning, and 1/4 teaspoon black pepper. Mix until evenly distributed and slightly creamy. Taste and adjust seasoning or hot sauce if desired. Let the filling cool to room temperature (10–15 minutes) so it’s easier to handle.
Assemble empanadas
- 8
Fill and seal
Place a dough round on a lightly floured surface or parchment. Spoon about 2 tablespoons of the buffalo chicken filling into the center of each round, leaving a 1/2" border. Lightly brush the border with beaten egg (from 1 egg). Fold the dough over to form a half-moon and press edges to seal.
- 9
Crimp edges
Use the tines of a fork to crimp the edges or fold a decorative rope/crimp along the edge to ensure a tight seal. Place assembled empanadas on a parchment-lined tray and chill in the refrigerator for 10–15 minutes to firm the dough and help prevent splattering when frying.
Frying & finishing
- 10
Heat oil
Pour about 3–4 cups vegetable oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of ~1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough—if it sizzles and rises steadily, the oil is ready.
- 11
Fry empanadas
Fry empanadas in batches (do not overcrowd) for 2.5–3.5 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed to maintain ~350°F. Use a slotted spoon or spider to transfer cooked empanadas to a paper towel-lined rack to drain.
- 12
Serve
Let empanadas rest 2 minutes, then serve warm with 1/2 cup ranch dressing for dipping and optional 2 tablespoons blue cheese crumbles sprinkled on top or on the side.