Mix the mozzarella and cream cheese in a microwave-safe bowl. Place inside the microwave for a minute. Remove then stir. Afterwards, reheat for one more minute. Remove again and stir to combine the mixture thoroughly.
Pour the beaten egg and add the almond flour in the cheese mixture. Stir well. Keep adding more almond flour as needed until the mixture does not stick to your fingers anymore. Set aside for later.
In a separate bowl, pour the buffalo sauce over the shredded chicken. Mix thoroughly until the chicken is entirely covered in sauce.
Lay some plastic wrap or parchment paper on a flat surface. Dust with a little amount of almond flour so the dough will not stick. Likewise, grease the rolling pin with some coconut oil. Flatten the dough into ¼ inch thickness. Prepare a round cookie cutter and cut circles on the dough. You can also use a cup if a cookie cutter is unavailable. Gather all the excess dough and roll it out once more. Repeat the process until all the dough has been cut into circles.
Spoon the chicken and place on one side of the circle. Fold the other half over the filling.
To form the empanadas, press the edges of the dough firmly and stuff the fillings inside tightly. Slightly roll the edges to ensure that the fillings will not spill.
Arrange the empanadas on a cooking sheet greased with some oil. Bake for 8-10 minutes. Remove from the oven once the dough turns golden brown in color. Transfer to a plate and top with some chopped chives if preferred. Enjoy.
Video
Notes
This makes approximately 12 empanadas. You can use ground beef or pork for the fillings.