Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (50 g) cold water
- 1 teaspoon salt
- 1 cup (150 g) cooked and shredded chicken (or beef)
- 1/2 cup (75 g) diced onion
- 1/2 cup (75 g) diced bell pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup (60 g) shredded cheese (cheddar or Mexican blend)
- 1 egg, beaten (for egg wash)
Instructions
- In a bowl, mix the flour and salt. Add the softened butter and mix until crumbly.
- Gradually add cold water until the dough forms. Knead briefly, then wrap in plastic wrap and refrigerate for 30 minutes.
- In a skillet, heat some oil and sauté the onion and bell pepper until soft. Add the shredded chicken, cumin, chili powder, and salt. Mix well and let cool.
- Roll out the dough on a floured surface and cut into circles. Fill each with the chicken mixture and cheese, then fold and seal the edges.
- Preheat the air fryer to 375°F (190°C). Brush empanadas with the beaten egg.
- Air fry the empanadas for 12-15 minutes or until golden brown, flipping halfway through.
Notes
- For a vegetarian option, use black beans and corn instead of meat.
- Serve with salsa or guacamole for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: empanadas, Cinco de Mayo, air fryer