Buffalo Chicken & Blue Cheese Empanadas 🔥
For the filling:
2 chicken breasts, cooked and pulled
1/2 stick butter
1/2 bottle @FranksHotsauce
1/2 lime, juiced
1/2 cup cubed mozzarella
1/2 cup blue cheese
For the dough:
3 cups all-purpose flour
½ tsp salt
1 tsp baking powder
1/2 tablespoon of sugar
1 stick of butter 1 stick = 4 oz
¼ cup or 4 tablespoons of orange juice
2/3 cup sparkling water or still water add more if needed
-Mix the flour, salt, sugar (if using), and baking powder in a food processor.
-Add the pieces of butter and pulse until mixed.
-Add the orange juice and sparkling water – start with ½ cup of water and then add more as needed, pulse and mix until clumps of dough start to form.
-Form a ball with the dough and knead lightly.
-Place the dough in bowl, coat with small amount of oil, cover and let rest at room temperature for about an hour.
-To make the empanada discs or rounds, you can either roll out the dough into a thin layer and cut out round disc shapes for empanadas (use round molds or a small plate). Or you can make several small balls of dough, about 1.5 oz to 2 oz in weight, then use a tortilla press or a rolling pin to roll them out – they don’t need to be perfectly round. It's really important to get the discs very thin since they cook very quickly when you fry them, if after cutting out the round shapes or pressing them with a tortilla press, they are still thick, try rolling each disc a little more until it is very thin. Some people also use a pasta machine to get the dough very thin.
-The empanada discs can be used immediately or stored in the refrigerator or freezer to use later.
Fry the Empanadas until golden brown in 350 degree oil!