Buffalo Chicken Empanadas 

Directions

Thaw Pie Crusts

1. Pull 3 packages Kinnikinnick Pie Crusts from freezer and remove packaging.
2. Invert crusts on parchment paper.
3. Remove foil containers and let thaw for 1 hour. 

Filling

1. In a medium bowl beat cream cheese until smooth (approx. 5 - 7 minutes).
2. Add shredded chicken, hot sauce, cheddar cheese and green onions. Mix until combined. Set aside. 

Roll out Pie Crust 

Option 1 

1. Using your fingers, press thawed Kinnikinnick Pie Crust cracks together.
2. Place a piece of parchment paper on top and roll out slightly with a rolling pin to an even consistency.
3. Cut into 5 inch rounds. Place cutouts on foil lined baking tray.
4. Cover with plastic wrap until ready to fill.
5. Repeat with remaining thawed Pie Crusts.
6. Gather trimmings from Pie Crusts and form into a log. Roll out to the same thickness and cut into 5 inch rounds. 
   

Option 2 

1. Gather thawed Pie Crusts into a mound. Knead Pie Crusts until a workable/smooth pie dough. Form into a log and cover with plastic wrap.
2. Working with a third of the dough at a time, roll out on a piece of parchment paper with a rolling pin (use Kinnikinnick All Purpose Flour Blend to aid in rolling out pie dough).
3. Cut into 5 inch rounds. Place cutouts on foil lined baking tray.
4. Cover with plastic wrap until ready to fill. Repeat with remaining dough.

Assembly

1. Preheat oven to 400°F (204°C). 
   
2. In a small bowl combine egg and water. Mix until combined.
3. Work with one 5 inch round at a time. Brush edges of 5 inch round with egg wash. Place 2 tablespoons Buffalo Chicken Filling in centre of pie dough round. Pinch edges of pie dough together with fingers. Place on baking tray.
4. Repeat with remainder of pie dough rounds.
5. Brush tops of Buffalo Chicken Empanadas with egg wash.
6. Using a fork, create a design along outer edge.
7. Cut two diagonal slits across centre of Buffalo Chicken Empanada (to vent).
8. Bake in preheated oven for 22 - 25 minutes. Best served warm.
   Yields 36 Empanadas.