Buffalo Chicken Empanadas recipe
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Ingredients
- 1 pound skinless, boneless chicken breast, cut into strips 1 cup Buffalo wing sauce (such as Frank's RedHot®) ½ (8 ounce) package cream cheese, cubed and softened 2 stalks celery, diced 2 cups all-purpose flour ¾ cup fine cornmeal 2 teaspoons white sugar ½ teaspoon salt 3 tablespoons vegetable shortening ¾ cup water 2 large egg yolks 1 quart oil for frying
Nutrition Info
- 152.1 caloriescarbohydrate: 13.6 gcholesterol: 32 mgfat: 8.2 gfiber: 0.5 gprotein: 6 gsaturatedFat: 2.2 gservingSize: -sodium: 351 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Buffalo Chicken Empanadas
Directions
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Cook chicken and Buffalo sauce in a slow cooker on Low for 5 hours. Remove chicken and shred with 2 forks. Place in a bowl with cream cheese, stir until cheese cubes have melted and mixture is thick and smooth. Stir in celery and set filling aside.
Combine flour, cornmeal, sugar, and salt in the bowl of a food processor, pulse until blended. Add shortening and process until combined, about 5 seconds. Add water and egg yolks, process until dough is very soft, about 5 minutes. Turn out onto a lightly floured surface and knead dough until smooth. Cover and let rest for 30 minutes.
Divide dough into 24 pieces. Roll each piece into a ball and flatten into a 1/4-inch thick circle. Fill each circle with 1 to 2 tablespoons of chicken filling, fold in half, and press the edges together to firmly seal.
Heat 2 inches of oil in a saucepan over medium-high heat to 375 degrees F (190 degrees C). Place 4 to 5 empanadas into the hot oil and deep fry, flipping as necessary for even cooking, until golden brown, about 2 minutes. Remove to a paper towel-lined plate and repeat with remaining empanadas.