Chicken Empanada
Chicken Empanada
Servings 5
Equipment
- Air Fryer
Ingredients
- 1.5 cups shredded rotisserie chicken
- 1/2 cup corn kernels, fresh or frozen
- 1 small red bell pepper, finely chopped
- 1/4 cup golden raisins
- 1/4 cup shredded sharp cheddar cheese
- 1 tbsp chopped fresh cilantro
- 1 shallot, minced
- 1 tsp ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- 1 (10-oz) package frozen empanada dough for turnover pastries, thawed
For cilantro cream sauce:
- 1 small jalapeno, seeded, roughly chopped
- 3/4 cup fresh cilantro leaves
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1/2 lime, juiced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Mix chicken, corn, bell peppers, raisins, cheese, cilantro, shallot and cumin together in a large bowl until just combined.
- Fill the center of each empanada round with chicken mixture.
- Brush the edge of each empanada round with egg.
- Fold empanada rounds in half and crimp seams together using tines of fork.
- Brush tops of empanadas with egg.
- Working in batches, place 3 empanadas in the air fryer.
- Select Preheat program again, and set temperature to 375°F/190°C and time to 7 to 9 minutes. Then press Start/Stop to bake until golden-brown. Repeat with remaining empanadas.
- For cilantro cream sauce: meanwhile, place all ingredients in a food processor and blend until smooth. Season with salt and pepper.
- Serve empanadas with cilantro cream sauce.
- Tip: Substitute empanada dough for pie dough, if difficult to source.
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