Pescatarian Party-Style Buffalo Empanadas
Total time1 hr 30 min
Prep time35 min
Cook time25 min
4.9(3)
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Learn more →Ingredients
12 servings
For the filling
- 2 cups shredded cooked chicken
Chef's tipPlant-based chicken is already cooked, so stir it in near the end just to heat through. - ⅓ cup hot sauce (such as frank's redhot)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 2 stalks celery, finely diced
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
For the dough
- 2 packages (10 count each) store-bought empanada dough discs, thawed
- 1 large egg, beaten
For serving
- ½ cup blue cheese dressing
- 2 tbsp hot sauce, for drizzling (optional)
- 2 stalks celery, cut into sticks, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded chicken, hot sauce, softened cream cheese, cheddar cheese, diced celery, garlic powder, onion powder, and black pepper. Stir until the cream cheese is fully incorporated and the mixture holds together.
- 2
Line two baking sheets with parchment paper and preheat the oven to 400°F (205°C).
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