The Ultimate Buffalo Chicken Empanadas Recipe: A Spicy, Flaky Masterpiece

When it comes to the perfect fusion of comfort food and party appetizers, few things hit the mark quite like Buffalo Chicken Empanadas. Imagine a golden, buttery, flaky pastry shell that shatters upon the first bite, revealing a heart of tender shredded chicken swimming in a tangy, spicy, and buttery buffalo sauce. This isn’t just a snack; it’s an experience. Whether you are prepping for a high-stakes game day, hosting a casual Friday night gathering, or simply craving something more exciting than a standard sandwich, these empanadas are the answer.

The beauty of the empanada lies in its versatility. Originating from Spain and perfected across Latin America, the “hand pie” format is the ultimate vessel for bold flavors. By marrying the traditional Argentinian or Caribbean pastry technique with the iconic American buffalo wing flavor profile, we create a handheld powerhouse that satisfies every craving for heat, crunch, and salt.

Why You Will Love This Recipe

In this comprehensive guide, we are going to dive deep into how to achieve that professional-grade flaky crust and how to balance the filling so it stays juicy without making the dough soggy. We will cover the secrets of the “tangy dip,” the best chicken to use for texture, and even how to air fry them if you’re looking for a lighter alternative to deep frying or baking. These Buffalo Chicken Empanadas are guaranteed to become a staple in your culinary repertoire.

Ingredients for Buffalo Chicken Empanadas

To create the perfect batch, you will need high-quality ingredients that bring both moisture and structural integrity to the dish. Here is what you need to gather:

Step-by-Step Instructions

Prepare the Filling: In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded Monterey Jack, and blue cheese. Mix thoroughly until the chicken is completely coated and the cream cheese acts as a binder. Fold in the chopped green onions.
Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure a crisp bottom.
Assemble the Empanadas: Lay out your empanada discs on a clean surface. If they are cold, let them sit for a few minutes to become pliable. Place about 1.5 to 2 tablespoons of filling in the center of each disc. Be careful not to overfill, as this will cause them to burst during baking.
Seal the Pastry: Fold the dough over the filling to create a half-moon shape. Use your fingers to press the edges together. For a professional look and a tight seal, use the tines of a fork to crimp the curved edge completely.
Egg Wash: In a small bowl, whisk the egg with one tablespoon of water. Using a pastry brush, coat the top of each empanada generously. This is the secret to that “liquid glass” golden shine you see in professional food photography. Sprinkle a tiny pinch of smoked paprika or black pepper on top for color.
Bake: Place the empanadas on the prepared baking sheet. Bake for 18–22 minutes, or until the pastry is puffed and a deep golden brown.
Rest and Serve: Let the empanadas rest for 5 minutes before serving. This allows the molten cheese and buffalo sauce inside to set slightly so it doesn’t run out immediately. Serve with a side of cool sour cream or ranch dressing.

Pro Tips for the Best Results

Don’t Skimp on the Fat: If you are making your own dough, ensure your butter or lard is ice cold. This creates the steam pockets necessary for a flaky, layered crust. If using store-bought discs, keep them chilled until the very moment you are ready to fill them.

The “No-Soggy-Bottom” Rule: If you find your empanadas getting soft on the bottom, try pre-heating the baking sheet itself. Placing the cold empanadas onto a hot tray gives the bottom a head start on crisping up.

Shredding the Chicken: For the best texture, shred your chicken while it is still warm. If using a rotisserie chicken, the meat pulls apart in long, thin strands that hold onto the sauce much better than cubed chicken breast.

Creative Variations

The “Vegetarian” Twist: Replace the shredded chicken with shredded oyster mushrooms or a mix of sautéed cauliflower and chickpeas. The buffalo sauce is so dominant that you’ll still get that classic flavor profile without the meat.

Sweet and Spicy: Add a tablespoon of honey to your buffalo sauce before mixing it with the chicken. This creates a “Hot Honey” buffalo effect that pairs beautifully with the salty dough.

Air Fryer Method: If you want an extra crunch with less oil, place the empanadas in an air fryer basket at 375°F for 10-12 minutes, flipping halfway through. They come out incredibly light and shatteringly crisp.

Cultural Context: The Global Hand Pie

The empanada is a global citizen. While we think of it as a Latin American staple, the concept of wrapping meat in dough exists in almost every culture—from the British Pasty to the Indian Samosa and the Chinese Dumpling. The Buffalo Chicken Empanada is a modern American evolution, taking the portable convenience of the Latin pastry and filling it with the bold, vinegary heat of New York’s most famous chicken wing sauce. It represents the “Melting Pot” of culinary traditions, proving that great flavors know no borders.

Storage and Reheating

These empanadas are fantastic for meal prep. You can freeze them before baking. Simply assemble them, place them on a tray to freeze individually, and then toss them into a freezer bag. When you’re hungry, bake them directly from frozen at 375°F for about 25-30 minutes.

To reheat leftovers, avoid the microwave as it will make the pastry rubbery. Instead, pop them back into a toaster oven or air fryer for 5 minutes to restore that signature crunch.

Serving Suggestions

While a simple dollop of sour cream is classic, you can elevate the presentation by serving these on a bed of shredded lettuce with sliced radishes and pickled red onions. The acidity of the pickles cuts through the richness of the fried dough and the spice of the buffalo sauce, creating a perfectly balanced plate.