Delicious Empanadas with Chicken and Peppers from the Airfryer
With a few simple ingredients, you can put these tasty empanadas on the table in no time. They are filled with a savoury mix of minced chicken, bell pepper, red onion, herbs and a touch of red pepper for a bit of spice. We baked them in the Airfryer until golden brown in just 10 minutes, but the oven is also a great option - just keep in mind that the baking time will be a bit longer. Are you excited about this recipe? Then also try our minced meat empanadas, the chicken enchiladas or one of our other Mexican classics!
Ingredients:
- 8 slices puff pastry
- 150 gr minced chicken
- 1 paprika
- 1 small red onion
- red pepper
- 1 tl ground cumin
- 0.5 tl coriander
- 1 tl paprika powder
- salt and pepper
- 1 egg
How to make the chicken and pepper empanadas:
1. Let puff pastry sheets from the freezer thaw slightly. Chop the red onion, cut the bell pepper into cubes and the red pepper into pieces.
2. Heat a dash of oil in a pan and fry the onion, pepper and chilli for about 4-5 minutes.
3. Add the minced chicken and herbs and fry until the minced meat is nicely crumbly.
4. Cut circles out of the puff pastry using a small bowl for example. Scoop a little of the chicken filling onto each circle and fold them closed. Press the edges with a fork.
5. Place the empanadas in the Airfryer basket (about four at a time). Brush the top with beaten egg.
6. Bake the empanadas for 10-12 minutes at 180 degrees until golden brown and crispy.
Enjoy this delicious, homemade snack!