Buffalo Chicken Empanadas with Blue Cheese Dip

Preheat oven to 400°F (200°C). Lightly grease a baking sheet with vegetable oil.

In a large bowl, combine the shredded chicken, softened cream cheese, buffalo wing sauce, cheddar cheese, and green onions. Mix well until everything is evenly combined.

For the Blue Cheese Dip: In a separate bowl, combine the blue cheese crumbles, sour cream, mayonnaise, milk, garlic powder and pepper. Mix well. Add milk if you prefer a thinner sauce. Refrigerate until ready to serve.

Lay out an empanada disc and place about 2 tablespoons of the chicken mixture in the center. Do not overfill.

Moisten the edges of the empanada disc with water. Fold the disc over to form a half-moon shape. Press the edges firmly to seal, using a fork to crimp the edges for a decorative look and to ensure a tight seal.

Repeat steps 4 and 5 with the remaining empanada discs and filling.

Place the assembled empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash.

Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is heated through.

Let the empanadas cool slightly before serving with the chilled Blue Cheese Dip.