Chicken Empanada

air fryer
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Chicken Empanada

Course Main Course
Prep Time 15 minutes
Cook Time 9 minutes
Servings 5


  • Air Fryer


  • 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


  • 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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