Preheat the oven to 375 degrees F and position a rack in the middle of the oven. Line a baking sheet with a silicone liner or parchment paper.

In a bowl, mix together the shredded chicken with the hot sauce, mixing so that the chicken is evenly coated. Set aside.

On a clean work surface, use a rolling pin to gently roll out a disc of empanada dough. You don’t need to roll it out very much, just stretch it out slightly. Place about 2 heaping tablespoonfuls of the shredded chicken in the center of the disc of dough. With your finger or a small brush, dab a small amount of water all around the edges of the dough.

Fold the dough over itself to create a half moon shape, and press together gently. Using your fingers, gently fold the edges of the dough over itself. Essentially, begin at one end of the half moon and fold the corner in on itself. Repeat that same motion all the way around the edge of the empanada, stretching the dough slightly if needed, until you reach the other end. This will create a pretty spiral seal.

If you want to seal the empanadas more simply, just use a fork to crimp the edges all the way around. Repeat with the remaining empanada discs and shredded chicken.

Arrange the empanadas on the prepared baking sheet. Brush the tops and edges with the egg wash, and place in the oven.

Bake the empanadas until they’re golden brown, about 25 minutes. Let the empanadas cool slightly before serving. Serve with more hot sauce, blue cheese or ranch dressing. Enjoy!