Preheat your oven to 425°F / 220°C and line a baking sheet with parchment paper.
In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until fully melted and smooth.
Add the whisked egg and almond flour to the melted cheese mixture.
Stir vigorously until a uniform dough forms. If it's too sticky, add a tablespoon of almond flour at a time until it's easy to handle.
In a separate bowl, mix the shredded chicken, melted butter, and hot sauce until the chicken is evenly coated.
Set this filling aside.
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness.
Using a 4-5 inch round cutter, cut out as many circles as you can. Gather the scraps, re-roll, and repeat until all dough is used.
Spoon about a tablespoon of the buffalo chicken filling onto one half of each dough circle, leaving a small border around the edge.
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with the tines of a fork to seal completely.
Arrange the finished empanadas on your prepared baking sheet.
Bake for 9-12 minutes, or until the edges are golden brown and the pastry is cooked through.
Let cool slightly before serving.
Don't overfill the empanadas! A tablespoon or two of filling is plenty. Overfilling can cause them to burst open while baking.
