Air Fryer Spicy Chicken Empanadas Recipe 45

Steps:

• In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes., Preheat air fryer to 375°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place 1 heaping teaspoon filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal., In batches, arrange empanadas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer.

Steps:

• In a large bowl, combine shredded chicken, cheddar cheese, chopped green onions, jalapeno and cilantro, garlic powder, ground cumin, hot sauce and salt and pepper. Mix well. Unroll the pie dough onto a well-floured surface. Using a 5-inch circular cookie cutter, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue to cut out circles until the dough runs out. We got 10 circles from 1 pie dough. Repeat the same with the other pie dough.Spoon about 1 tablespoon of the spicy chicken filling into middle of dough. Moisten edges with egg wash. Fold the dough in half over the filling, forming a half circle, then use the fingers to gently press and seal the edges. Use a fork to crimp the edges together. Brush each empanadas with the egg wash. Air fry the empanadas at 400 F for 10 minutes. Serve hot with Cilantro-Scallion Dipping Sauce.