One beautiful Sunday afternoon, me and one of my best friends ate the most amazing empanada from a food truck, and as is the story of my culinary life, I couldn’t wait to replicate it at home. I created all the filling first, and then my husband and I as a team built our empanadas.
This recipe makes only six empanadas, so again please double it if you want more. Also, after make it the first time, there are a few things I would change the next time I make it (and there will be a next time!). For one, I would make the empanadas bigger, and maybe added a little more spice to the chicken mixture, and possibly some grilled red onions. This is why food never taste the same twice in our house…
- 2 boneless-skinless chicken thighs
- 1/2 c buffalo sauce (we used Frank’s Redhot Buffalo Wing Sauce)
- 1/4 c blue cheese crumbles (add more or less, depending on how you feel)
- 2 oz cream cheese, preferably at room temperature
- 1 tbsp butter
- 1 egg white
- salt, pepper, onion powder, garlic powder
- already rolled, pre-made pie crust
- Preheat oven to 350.
- Season the chicken thighs with the salt, pepper, onion powder and garlic powder mixture. Melt the butter in a heated skillet, with 1 tbsp olive oil, and place the seasoned chicken thighs in the pan. Cook for approximately 5 minutes on each side, aiming to flip the chicken only once.
- Remove the chicken from the pan, and place on a cutting board, making sure to reserve the juices from the pan. Chop the chicken into small pieces, and place in a bowl. To the same bowl add the buffalo sauce, and the remaining butter chicken juice.
- In a separate bowl, mix the blue cheese and cream cheese, and using the back of a spoon smash the blue cheese to better mix it with the cream cheese. (Add some more blue cheese or cream cheese if you want, just remember you don’t want to make too much)
- On a flour-ed surface, unroll the dough and using a bowl (approximately 4 inches in diameter), use the bowl like a cookie cutter and cut stencils in the dough.
- Take each section of the dough and brush the edges with egg white. Place approximately two spoonfulls of the chicken mixture, and one spoonful of the cheese mixture on half of the dough. Then fold the dough in half, and close the edges using a fork to close the empanada. For additional assistance, please follow this link.
- Place a sheet of foil on a cookie sheet, and spray with cooking spray (you really don’t want them to stick, because there is nothing worse then an empanada thats split in two). Lay each empanada on the cookie sheet, and bake for approximately 20-30 minutes. Because it depends on the size of the empanadas, and the thickness of the dough, the time may vary a little. Just make sure to remove them when they are brown and flaky.