- 4 tablespoons butter, melted
- 1 tablespoon red wine vinegar
- 3 to 5 tablespoons hot pepper sauce
- 2 cooked chicken breasts, shredded
- 1 stalk celery, finely chopped or diced
- 1/4 cup bleu ( substitute another favorite) cheese
- Salt and black pepper to taste
- 2 pie crusts
- Bleu cheese (ranch) dressing for dipping
Method:Preheat oven to 425 degrees F. a sheet pan with parchment paper or cooking spray to prepare.
Butter, vinegar and hot sauce mixture, mix well and reserve.
Combine chicken, celery and cheese. Season with salt and pepper. Mix in reserved sauce.
Unroll pie crusts and cut each one in half. Layer half of chicken mixture on each half of a quarter teaspoon, fill the shore about 1 / 4 inches. Filling and press edges with fork to seal the Fold crust over. Empanadas Place on prepared sheet pan.
Bake 12-17 minutes or until golden brown.
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