I have been playing around more with the famous 2 ingredient dough as I feel the possibilities are endless. I had some shredded chicken in the fridge that needed to be used up and I felt like something spicy for dinner, so these buffalo chicken empanadas were the end result and boy were they tasty! Super easy to make and just 4 smart points on WW freestyle. I used my zero point ranch dressing that you can find here to keep the points low, if you are one of those that must use blue cheese in their buffalo chicken then feel free to swap it out although it will increase the points.

Buffalo chicken empanadas

4-5PP, 4SP blue & purple, 5SP green
Prep Time 20 mins
Cook Time 26 mins
Total Time 46 mins
Course Main meals
Servings 6


  • 1 cup self raising flour
  • 1 cup non fat plain greek yogurt for best results I like to use just under 1 cup
  • 1 cup 4oz cooked shredded chicken
  • 2 oz light cream cheese softened
  • 1/4 cup ranch dressing I used my zero point recipe linked above in write up
  • 2 Tbsp Frank's hot sauce
  • 1/2 cup reduced fat shredded cheese I used Trader Joe's 3 cheese blend
  • Egg whites for brushing
  • Little extra flour for dusting


  • Preheat oven to 375F, line a baking sheet with some parchment paper and lightly spray with cooking spray.
  • First make your 2 ingredient dough, mix your flour with your greek yogurt, for best results I use just a little less yogurt than flour. Knead dough together and shape into 2 balls, then divide those 2 balls into 3 balls each, I weighed mine out and each ball of dough was 2.2oz (so you need 6 balls weighing approx 2.2oz each)
  • Now make your filling by mixing together your chicken, cream cheese, ranch, shredded cheese and hot sauce.
  • Dust your work surface with a little flour and roll each dough ball out, use a rolling pin if needed, I found it best to use it.
  • Scoop about 1/4 cup of filling onto your rolled out dough, fold dough over forming a pocket and then use a fork to seal ends shut, also use the fork to poke some holes in the middle of your finished empanada. Repeat with remaining dough balls
  • Place empanadas onto the baking sheet and brush with egg whites.
  • Bake in the oven for 26 minutes or until golden brown, remove from oven and serve warm.
  • These will freeze well, store any leftovers in the fridge.


Personal Points- 4-5 depending on your 0PP foods 
Freestyle SP- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 5 using WW recipe builder
Points Plus- 4 using PP calculator
Nutritional info... Calories 168...Fat 3.6g...Sat fat 2g...Carbs 16.8g...Fiber 0.7g...Sugar 1.9g...Protein 13.9g.. Using My Fitness Pal



  1. Lori Mayfield Reply

    When you freeze them are they already baked or do you freeze them unbaked

    • Drizzle Reply

      I would freeze them baked but I imagine you could also freeze pre-baking too

  2. Have you ever tried cooking these in an air fryer? I just wonder if it would make them crispier, or if the oven is better. They sound wonderful!

    • Drizzle Reply

      I only tried the oven but I imagine air fryer will work just as well and yes it might crisp them up a bit if that is what you are after

  3. Can you tell me roughly how large they are agree they’re filled?

    • Drizzle Reply

      Sorry confused by your question.. they were about he same size as a Jamaican patty if you are familiar with them

  4. Making these tonight for date night in. Made the pumpkin cheesecake muffins for dessert. Your recipes are always a winner with my family. Thanks for sharing your passion.

    • Drizzle Reply

      Hi Kim, I hope everyone enjoyed them 🙂 So happy to hear they are enjoying the recipes!

  5. I made these yesterday. They are terrific! I imagine they could be filled with lots of combinations. Thanks!

  6. What’s the best substitute for the 2 ingredient dough for this recipe do you think? Looks delicious but for some reason I don’t like the taste of the 2 id with meaty stuff lol. Thanks☺

    • Drizzle Reply

      Hi, you can maybe try a pillsbury product or similar, like their pizza dough or even crescent roll dough

  7. Made these last night along with the 0 point Ranch Dressing (I will never buy bottled ranch dressing again…this stuff is amazing) – huge huge hit with the family!! Absolutely love these! Thanks for all the recipes and please keep them coming!!

    • Drizzle Reply

      Hi Kris, yay!!! That is so awesome to hear 🙂 I will definitely keep them coming

  8. Can you add these blog recipes to the app? I didn’t see these on there, but maybe I’m not looking in the right place?

    • Drizzle Reply

      Hi Michele, not all my blog recipes are on the App, unfortunately it is not as easy as one might think, it is a huge job to add on to it.. Plus when we first did the App it was more like a cookbook, you get what recipes are in it when you buy a book new ones don’t appear.. we did several updates to the App and add on many more recipes I’m just not sure moving forward if we will be adding on more to it.. again think of it as you would a cookbook 🙂

  9. I feel dirty for eating this… haha! It’s WAY too good to be only 4sp. Keeping this forever and ever!

  10. I made these again today. They are so good. I wanted to pass on that I cooked them in my Power Air fryer and they came out great. I wasn’t sure what setting to use so I went with the default. It went on at 370 degrees for 14 minutes. They look done at 12, but I left them in another minute. Just keep an eye on the after 10 minutes. I did turn them over halfway through and sprayed them before cooking with olive oil spray. Thanks, Kate, for this recipe.

    • Drizzle Reply

      Hi Eileen, thanks so much for your tips, so glad you enjoyed them 🙂

  11. These turned out soooo good!! I can’t wait to continue eating them this week for my lunches. I am going to make these with eggs, ham and a little cheese for a breakfast version soon. Thank you so much for your website. It is extremely helpful!!

    • Drizzle Reply

      So glad you enjoyed them Karla 🙂 I love your breakfast version!

  12. How do you get the 2 ID from sticking on the roller? Every time I try to roll the dough it completely sticks to the roller. Thanks!

    • My trick is to use parchment paper on the bottom and another piece on top of the dough. That way the dough does not stick to the roller.

  13. Hi. I’m new to WW and I LOVE your recipes. Thanks for sharing them! Do you think these could be made with turkey pepperonis, mushrooms, reduced fat mozzarella cheese and sauce? Like a pizza pocket. My kids could even add different ingredients for make your own pizza night.

    • Drizzle Reply

      Hi Heidi, so glad you are enjoying the recipes.. and yes you could definitely make a pizza version 🙂 sounds yummy!

  14. Hi, could you out a skinny version chicken pot pie filling in these? Thx

    • Drizzle Reply

      Hi, yes you sure could and it sounds yummy 🙂 you could put anything in them really..

  15. These look amazing!! Is it ok to use Almond Flour instead of white flour?

    • Drizzle Reply

      Hi Tonya, I have never tried the 2ID with almond flour, I am not sure it will bake then self as the self-raising.. I’m really not experienced with AF sorry, but I know it can be tricky to bake with

  16. Dawn Zimmerer Reply

    Thank you! Made these today. I wish I had read the comments to see the trick for rolling them out. Would have saved a lot of swearing. 😂 These were a wonderful football watching snack! Can’t wait to try them with different fillings. This was my first 2ID recipe!!

    • Drizzle Reply

      Hi Dawn, so glad you enjoyed them 🙂 Sometimes swearing is good for the soul haha..

  17. Once they are frozen, do you wrap them in foil to reheat or heat them on a flat sheet?

    • Drizzle Reply

      I usually reheat my food in the air fryer but if in the oven yes just on a flat sheet 🙂

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