Empanadas De Pollo Estilo Buffalo Recipes

Steps:

• In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.

Steps:

• Calienta el horno a 375ºF.
• Mezcla el queso crema, salsa para alitas estilo "Buffalo" y el aderezo en un recipiente mediano hasta que se mezclen. Agrega el pollo y el queso rallado; mezclar bien. Bate el huevo y el agua en un recipiente por separado hasta que se mezclen.
• Cubre las bandejas para hornear con papel pergamino. Coloca la mitad de la masa de empanada fácil de preparar en casa en una superficie ligeramente enharinada; enrolla la masa para obtener 1/8 pulgadas de grosor de la masa. Corta la masa en círculos con el cortador para panecillos de 4 pulgadas, volviendo a enrollar la masa si fuera necesario; colocalos en las bandejas preparadas para hornear. Repite el proceso con el resto de la masa.
• Incorpora una cucharada de la mezcla de pollo al centro de cada círculo (de masa); barniza el borde ligeramente con el huevo batido. Dobla los círculos de masa por la mitad; sella los bordes con un tenedor. Barniza las empanadas con el huevo batido restante.
• Hornea de 15 a 17 minutos o hasta que estén doradas.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
• Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
• Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
• Bake in the preheated oven until golden, about 20 minutes.

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.