Baked Buffalo Chicken Empanadas With Cheese Filling

Quick Recipe Version (TL;DR)

• Yield: 16 empanadas (about 8 servings of 2 each)
• Prep Time: 50 minutes (includes dough chilling)
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 3 cups (360 g) all-purpose flour
• 1 tsp fine salt, 1 tsp sugar
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/4 cup (60 ml) neutral oil
• 2 large eggs (1 for dough, 1 for egg wash)
• 1/2 cup (120 ml) ice-cold water + 1 tsp vinegar
• 2 cups cooked shredded chicken
• 1/2 cup buffalo hot sauce + 2 tbsp melted butter
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/3 cup finely chopped green onions
• 1/3 cup finely chopped celery (optional crunch)
• Spices: garlic powder, onion powder, smoked paprika, black pepper, salt
• 1 tbsp milk or water (for egg wash)
• Ranch or blue cheese dressing, celery sticks for serving

Do This

• 1. Make dough: Mix flour, salt, sugar. Cut in cold butter, then add oil, 1 egg, vinegar, and ice water until a soft dough forms. Chill 30 minutes.
• 2. Mix filling: Stir together shredded chicken, buffalo sauce, melted butter, spices, green onions, celery, and cheeses until evenly coated.
• 3. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
• 4. Roll chilled dough to about 1/8 inch thick. Cut 4–4½ inch circles (about 16).
• 5. Fill each circle with 2–3 tbsp buffalo chicken mixture. Fold over to form half-moons and crimp edges with a fork.
• 6. Whisk remaining egg with 1 tbsp milk or water and a pinch of salt. Brush empanadas with egg wash.
• 7. Bake 20–25 minutes until deep golden and flaky. Rest 5 minutes, then serve with ranch or blue cheese dressing.

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Why You’ll Love This Recipe

• All the bold, tangy heat of buffalo wings tucked into buttery, flaky hand pies.
• Baked, not fried, so you still get crisp, golden pastry without a pot of hot oil.
• Perfect for game day, parties, or weeknight dinners; they reheat and freeze well.
• Easy shortcut options (rotisserie chicken, store-bought dough) if you are in a hurry.

Grocery List

• Produce: Green onions, celery, optional carrots and extra celery sticks for serving.
• Dairy: Unsalted butter, eggs, milk (or cream), shredded mozzarella, shredded sharp cheddar, optional blue cheese, ranch or blue cheese dressing.
• Pantry: All-purpose flour, neutral oil, buffalo hot sauce, garlic powder, onion powder, smoked paprika, black pepper, fine salt, sugar, vinegar (apple cider or white).

Full Ingredients

Empanada Dough

• 3 cups (360 g) all-purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 1/2 cup (115 g) cold unsalted butter, cut into small cubes
• 1/4 cup (60 ml) neutral oil (such as canola or vegetable)
• 1 large egg
• 1/2 cup (120 ml) ice-cold water, plus up to 2 tablespoons more as needed
• 1 teaspoon apple cider vinegar (or white vinegar)

Buffalo Chicken & Cheese Filling

• 2 cups cooked shredded chicken (about 9–10 oz / 255–285 g; rotisserie chicken works well)
• 1/2 cup (120 ml) buffalo-style hot sauce (such as Frank’s RedHot)
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon fine salt (or to taste, depending on how salty your hot sauce is)
• 1/3 cup finely chopped green onions (about 3–4 green onions)
• 1/3 cup very finely diced celery (about 1 medium rib; optional but adds crunch)
• 1 cup (100 g) shredded low-moisture mozzarella cheese
• 1/2 cup (50 g) shredded sharp cheddar cheese

Egg Wash & Finishing

• 1 large egg
• 1 tablespoon milk or water
• Pinch of fine salt
• Optional: 1 tablespoon melted butter mixed with 1 tablespoon buffalo sauce, for brushing after baking
• Optional garnish: thinly sliced green onions and a sprinkle of flaky sea salt

For Serving

• 1/2–3/4 cup ranch dressing or blue cheese dressing
• Celery sticks and carrot sticks (optional, but highly recommended)

Step-by-Step Instructions

Step 1: Make and chill the empanada dough

In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Work quickly so the butter stays cold.

In a small bowl, whisk together the egg, ice-cold water, and vinegar. Pour this mixture over the flour-butter mixture. Using a fork or your hands, gently mix until the dough just comes together into a shaggy mass. If there are dry spots, add up to 2 tablespoons more ice water, 1 tablespoon at a time, just until it holds together when pressed.

Turn the dough out onto a lightly floured surface and gently knead 3–4 times to bring it into a smooth ball. Flatten into a thick disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes and up to 2 hours. This rest helps the flour hydrate and keeps the pastry flaky.

Step 2: Make the buffalo chicken filling

While the dough chills, prepare the filling. In a medium bowl, combine the buffalo hot sauce, melted butter, garlic powder, onion powder, smoked paprika, black pepper, and salt. Whisk until smooth and emulsified.

Add the shredded chicken, chopped green onions, and diced celery. Stir until every bit of chicken is evenly coated with the buffalo mixture. Finally, fold in the shredded mozzarella and cheddar until they are well distributed. Taste and adjust seasoning with more hot sauce or salt if desired. Cover and refrigerate until ready to use; a brief chill helps the filling hold together during shaping.

Step 3: Prep the baking sheets and preheat the oven

About 10–15 minutes before you are ready to assemble the empanadas, preheat your oven to 400°F (200°C). Line 2 large baking sheets with parchment paper for easy cleanup and to prevent sticking. Set them aside.

Step 4: Roll out and cut the dough circles

Remove the chilled dough from the refrigerator. Lightly flour your work surface and rolling pin. Cut the dough disc in half; keep one half wrapped and in the fridge while you work with the other to keep it cold.

Roll the first half of the dough out to about 1/8 inch (3 mm) thick, rotating and lightly flouring as needed to prevent sticking. Using a round cutter or a small bowl about 4 to 4½ inches (10–11.5 cm) in diameter, cut circles from the dough. Gather the scraps, gently press them together, re-roll once, and cut additional circles. You should get about 8 circles from each half of the dough, for a total of roughly 16 circles.

Place the dough rounds on a parchment-lined tray or plate and keep them in the refrigerator while you roll and cut the remaining dough. Chilling between steps keeps the butter firm, which leads to flakier empanadas.

Step 5: Fill and seal the empanadas

Working with a few dough circles at a time, place them on a lightly floured surface. Add about 2–3 tablespoons of the buffalo chicken filling slightly off-center on each circle, leaving a clean border around the edge. Avoid overfilling; this makes them harder to seal and more likely to leak.

Lightly dampen the edge of each circle with a little water using your fingertip. Fold the dough over the filling to create a half-moon shape, pressing the edges together firmly to seal. Use the tines of a fork to crimp the edge all the way around for a tight seal and a classic empanada look.

Place the filled and sealed empanadas on the prepared baking sheets, leaving a bit of space between each one. If the dough has warmed up and feels soft, pop the trays into the refrigerator for 10 minutes before baking to help them hold their shape and stay flaky in the oven.

Step 6: Brush with egg wash and bake

In a small bowl, whisk together the remaining egg, 1 tablespoon milk or water, and a pinch of salt until smooth. Using a pastry brush, lightly brush the tops of each empanada with the egg wash. This helps them bake up deeply golden and shiny.

Use the tip of a sharp knife to cut one small slit in the top of each empanada to allow steam to escape. Transfer the baking sheets to the preheated oven and bake for 20–25 minutes, rotating the pans halfway through, until the empanadas are puffed, crisp, and a deep golden brown.

Step 7: Finish, garnish, and serve

Remove the empanadas from the oven and let them rest on the baking sheets for about 5 minutes; the filling will be very hot and will thicken slightly as it cools. For extra buffalo flavor and shine, you can gently brush the tops with a mixture of 1 tablespoon melted butter and 1 tablespoon buffalo sauce while they are still warm.

Transfer the empanadas to a serving platter. Sprinkle with sliced green onions and a little flaky sea salt if you like. Serve warm with ranch or blue cheese dressing for dipping, plus celery and carrot sticks on the side, just like classic buffalo wings.

Pro Tips

• Keep the dough cold: Cold butter equals flaky layers. If the dough starts to feel soft at any point, slide it back into the fridge for 10–15 minutes before continuing.
• Do not overfill: It is tempting to stuff in more filling, but 2–3 tablespoons is the sweet spot for 4–4½ inch circles. Overfilling makes sealing difficult and can cause leaks.
• Use finely shredded chicken: Shred the chicken fairly small so it mixes well with the sauce and cheese and tucks neatly into the pastry without poking holes.
• Chill before baking for best shape: If you have time, chill the filled, egg-washed empanadas on the tray for 10–15 minutes before baking for cleaner edges and better definition.
• Air fryer option: Air fry at 375°F (190°C) for about 10–12 minutes, checking early, until golden and crisp. Work in batches and do not overcrowd the basket.

Variations

• Shortcut dough: Use 2 boxes of refrigerated pie crust or about 16 store-bought empanada discs. Cut to similar size, fill, and bake as directed, watching the time since thinner dough may bake a bit faster.
• Extra cheesy buffalo: Swap half of the cheddar for crumbled blue cheese for a more traditional buffalo wing flavor, or add an extra 1/2 cup shredded cheese for a gooey, ultra-cheesy center.
• Buffalo veggie empanadas: Replace the chicken with roasted buffalo cauliflower or canned chickpeas (well-drained and lightly mashed) for a meatless twist; keep the same sauce and cheese amounts.

Storage & Make-Ahead

Leftover baked empanadas keep well. Cool them completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 10–12 minutes, or in an air fryer at 350°F (175°C) for 5–7 minutes, until hot and crisp again.

To freeze unbaked empanadas, place the filled and sealed pastries on a tray and freeze until solid. Transfer to a freezer bag or container and freeze for up to 2 months. Bake from frozen at 400°F (200°C) for 25–30 minutes, brushing with egg wash before they go into the oven. You can also freeze baked empanadas the same way and reheat directly from frozen at 350°F (175°C) for about 15–18 minutes.

Nutrition (per serving)

Approximate values per serving (2 empanadas), including a small amount of dipping sauce: about 480 calories, 24 g protein, 27 g fat, 36 g carbohydrates, 2 g fiber, and 900–1000 mg sodium. Actual numbers will vary based on specific brands, cheeses, and how much sauce you use for dipping.