Description
These Air Fryer Chicken Crispanadas are golden, crispy half-moon pastries filled with a savory mixture of ground chicken, aromatic spices, and optional cheese and peas. Perfectly cooked in the air fryer for a healthier twist on classic fried crispanadas, they combine a flaky crust with a flavorful, juicy filling, making for a delicious appetizer or snack suitable for any occasion.
Ingredients
Filling
- 1 lb ground chicken
- 1 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- Salt to taste
- 1/4 cup frozen peas (optional)
- 1/4 cup shredded cheddar cheese (optional)
Dough and Finishing
- 1 package refrigerated empanada dough or pie crusts (about 10–12 disks)
- 1 tbsp olive oil (for brushing)
- 1 egg (for egg wash, beaten with a splash of water)
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Preheat the Air Fryer: Set your air fryer to 375°F (190°C) to heat up while you prepare the filling.
- Sauté the Vegetables: In a large skillet, heat some oil over medium heat. Add the chopped onion, red bell pepper, and minced garlic. Cook for about 4-5 minutes until the vegetables soften and become fragrant.
- Cook the Chicken: Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until the meat turns brown and is fully cooked through, approximately 6-7 minutes.
- Add Seasonings and Peas: Stir in the ground cumin, chili powder, paprika, black pepper, and salt. Continue cooking for another 2-3 minutes to blend the flavors. If using, add the frozen peas in the last minute, stirring to incorporate.
- Cool and Add Cheese: Remove the skillet from heat and let the chicken mixture cool slightly. Once cooled, mix in the shredded cheddar cheese if desired for a creamy texture.
- Assemble Crispanadas: Place one empanada dough disk on a flat surface. Spoon about 2 tablespoons of the chicken filling into the center of the disk.
- Seal the Edges: Fold the dough over to form a half-moon shape. Press the edges tightly together and use a fork to crimp the edges for a decorative seal that prevents filling leakage.
- Apply Egg Wash and Oil: Brush the top of each crispanada with the beaten egg wash, then lightly brush with olive oil to promote browning and crispness during air frying.
- Arrange in Air Fryer: Place the prepared crispanadas in the air fryer basket in a single layer without overcrowding. Cook in batches if necessary.
- Air Fry: Cook crispanadas at 375°F (190°C) for 10-12 minutes or until golden brown and crispy. Flip them halfway through the cooking time to ensure even crisping.
- Cool Slightly and Garnish: Remove the crispanadas from the air fryer and allow them to cool slightly. Garnish with fresh chopped cilantro if desired.
- Serve and Enjoy: Serve warm with your favorite dips such as salsa, sour cream, or guacamole for a delightful appetizer or snack.
Notes
- You can omit the cheese and peas to make the filling simpler and lower in fat.
- Make sure not to overfill the dough disks to prevent bursting during cooking.
- Air fryer cooking times may vary depending on your model; adjust accordingly.
- Refrigerated empanada dough can be substituted with homemade pie crust or puff pastry for a different texture.
- Brush the crispanadas with oil to ensure a golden, crispy crust.
- Allow the filling to cool before assembling to avoid dough sogginess.
