Vegan Buffalo Chicken Empanadas
What is an empanada?
An empanada is a savory pastry with filling wrapped in a flaky dough incredibly common in Latin American culture, sometimes baked and sometimes fried. This one is filled with one of my favorite dips, buffalo chicken dip. The classic creamy spicy dip pairs perfectly with the soft flaky dough.
What should I pair this with?
I highly recommend pairing this with you favorite dipping sauce, my favorite pairing for this one is garlic aioli.
Makes: 25 empanadas
Vegan Buffalo Chicken Empanadas
Prep time: 30 MinCook time: 12 MinTotal time: 42 Min
Ingredients
- 25 empanada shells
- 1 8 oz container vegan cream cheese, room temperature
- 1/2 cup buffalo hot sauce
- 1/2 cup vegan ranch
- 1 cup vegan cheddar cheese
- 1/2 cup thinly sliced scallions
- 1/2 cup thinly sliced celery
- 2 cups chopped or shredded chicken
- Your favorite dipping sauce, such as garlic aioli or chipotle mayo
Vegan "Egg" Wash
- 1 tbsp ground flax
- 2 tbsp water
- 2 tbsp unsweetened original milk
- 1/2 tsp agave
Instructions
- Preheat oven to 375F. Prep baking sheet with parchment paper and set aside.
- In a medium bowl, beat the cream cheese with a spoon until soft. Add hot sauce and vegan ranch and mix well.
- Add cheese, scallions, celery, and vegan chicken and mix well. Set aside.
- Prepare the vegan egg wash by combining flax and water and set aside for 5 minutes. Then add milk and agave. Stir and set aside.
- Add two tablespoons of filling to the center of the empanada shell. Fold the dough in half over the filling, pressing the bottom edge just under the top edge, instead of directly in half. This will help prevent the filling from spilling in the oven. Seal edges by pinching pleats or pressing down with a fork.
- Brush empanadas with the vegan egg wash and a pastry brush.
- Place empanadas on the baking sheet and bake for 12-15 minutes. Serve warm. Enjoy!