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Buffalo Chicken Empanadas with Garlic Parmesan Dip

These homemade empanadas use a tender, buttery dough filled with spicy buffalo chicken and gooey cheese. Sized at 6 inches, they’re hearty handhelds, perfect for game day or a casual dinner.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 9 Empanadas
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

For the Empanada Dough
  • 3 cups All-purpose flour
  • 1 tsp Salt
  • ½ cup Unsalted butter (1 stick) cold and cubed
  • 1 Large egg
  • ½ cup Cold water plus 1-2 tbsp more if needed
  • 1 tbsp White vinegar
For the Filling
  • 1½ cups Cooked chicken shredded (Rotisserie chicken works great)
  • ½ cup Buffalo sauce
  • 4 oz Cream cheese softened
  • 1 cup Shredded cheddar cheese or Monterey Jack
  • 2 Green onions sliced
  • ½ tsp Garlic powder
  • Salt & pepper to taste
For Baking or Frying
  • 1 Egg beaten, for egg wash if baking
  • Neutral oil (Canola or vegetable) if frying
For the Garlic Parmesan Dip
  • ½ cup Mayonnaise
  • ½ cup Sour cream or plain Greek yogurt
  • ½ cup Freshly grated Parmesan cheese
  • 2 cloves Garlic finely grated or minced
  • 1 tbsp Lemon juice fresh is best
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ¼ tsp Black pepper
  • 1-2 tbsp milk to thin, if needed
  • 1 tbsp Fresh parsley or chives optional, for garnish

Equipment

  • Food Processor or a mixing bowl
  • Rolling Pin
  • 6-inch round cutter or bowl
  • Fork for sealing edges
  • Pastry brush
  • Baking sheet or skillet depending on baking or frying
  • Mixing Bowl
  • Whisk or spoon
  • Microplane or fine grater for Parmesan and garlic

Method
 

  1. Make the Dough
    In a food processor, pulse flour, salt, and butter until crumbly.
    Mix egg, cold water, and vinegar together, then pour into the flour mixture.
    Pulse just until dough comes together (don’t overmix).
    Form into a disc, wrap, and chill.
    By hand option: use a pastry cutter or your fingers to cut butter into the flour before adding wet ingredients.
  2. Mix the Filling
    Combine shredded chicken, buffalo sauce, cream cheese, cheddar, green onions, garlic powder, salt, and pepper. Stir until creamy and well-blended.
  3. Assemble the Empanadas
    Roll dough to about ⅛-inch thick.
    Cut into 6-inch circles.
    Add 3 tablespoons of filling to each, fold, seal, and crimp with a fork.
    (If the dough isn't sealing, use your finger to brush on a little water to the edges)
  4. Cook the Empanadas
    Bake: Brush with egg wash and bake at 400°F for 20–22 minutes.
    or
    Fry: Heat oil to 350°F and fry 3–4 minutes per side until golden.
  5. Make the Garlic Parmesan Dip
    Stir together mayonnaise, sour cream, Parmesan, garlic, lemon juice, garlic powder, onion powder, and pepper. Add milk to thin if needed. Chill for 30 minutes for best flavor.
  6. Serve & Enjoy
    Cool empanadas slightly, then serve warm with the dip, ranch, or extra buffalo sauce.