Corinne’s Buffalo Chicken Empanadas


  • frozen goya empanada shells
  • spinach
  • shredded cheddar cheese
  • diced onions
  • flour
  • oil for frying
  • mix of dark and white meat shredded chicken
  • Peggy’s wing sauce
  • flour
  • butter


  • Let frozen shells thaw to room temp. Melt a small amount of butter in a frying pan add onions and caramelize. Throw in frozen spinach to heat. Add shredded chicken to heat. Add Peggy’s wing sauce. Stir until all is combined.
  • Unwrap thawed shells. Flour surface to avoid dough sticking. Stretch dough slightly with hands. Put a couple spoonfulls of filling on one half of disc. Put cheddar on that. Fold other half of disc over to create a pocket. Pinch closed with fork.
  • Heat oil on stove and fry on both sides until golden brown.

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