Description
This Air Fryer Chicken Crispanada recipe features savory ground chicken seasoned with aromatic spices and mixed with vegetables, all encased in crispy empanada dough. Prepared quickly and cooked using an air fryer, these delightful half-moon shaped crispanadas are golden, crunchy, and perfect as an appetizer or snack. The option to add cheese and garnish with fresh cilantro enhances their flavor, while the air frying method provides a healthier alternative to traditional frying.
Ingredients
Scale
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)
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Preheat Air Fryer: Preheat your air fryer to 375°F (190°C) to ensure it reaches the optimal temperature for cooking the crispanadas evenly and to achieve a golden crispy crust.
- Sauté Vegetables: Heat a little oil in a large skillet over medium heat. Add the finely chopped onion, red bell pepper, and minced garlic. Cook until the vegetables are softened, about 4-5 minutes, stirring occasionally to prevent burning.
- Cook Ground Chicken: Add the ground chicken to the skillet. Cook it until browned, breaking apart the meat with a spoon as it cooks, about 6-7 minutes. This ensures the chicken is fully cooked and evenly crumbled for the filling.
- Add Seasonings and Peas: Stir in ground cumin, chili powder, paprika, black pepper, and salt. Allow the mixture to cook for an additional 2-3 minutes so the flavors meld together. If using frozen peas, stir them in during the last minute to cook through but remain tender.
- Cool and Add Cheese: Remove the skillet from heat and let the chicken mixture cool slightly so it doesn’t melt the dough. If desired, fold in shredded cheddar cheese to add creaminess and flavor.
- Assemble Crispanadas: Lay a disk of empanada dough on a clean surface. Spoon about 2 tablespoons of the chicken filling onto the center of the dough disk.
- Seal Dough: Fold the dough over the filling to form a half-moon shape. Press the edges together to seal tightly and use a fork to crimp the edges, giving them a decorative finish and ensuring they don’t open during cooking.
- Apply Egg Wash and Olive Oil: In a small bowl, beat the egg with a splash of water to create an egg wash. Brush the top of each crispanada with the egg wash to give a shiny, golden crust. Lightly brush the tops with olive oil to enhance crispiness.
- Arrange in Air Fryer: Place the prepared crispanadas into the air fryer basket without overcrowding. Space them out to allow hot air circulation. Cook in batches if necessary depending on your air fryer size.
- Air Fry Crispanadas: Cook at 375°F (190°C) for 10-12 minutes, flipping the crispanadas halfway through the cooking time to promote even browning and crisping on both sides.
- Cool and Garnish: Remove the crispanadas from the air fryer and let them cool slightly on a wire rack. Garnish with chopped fresh cilantro if desired for added freshness and color.
- Serve: Serve warm with your favorite dipping sauces such as salsa, sour cream, or guacamole to complement the savory flavors of the chicken crispanadas.
Notes
- For a vegetarian version, substitute ground chicken with cooked lentils or plant-based meat alternative.
- The peas and cheddar cheese are optional but add flavor and texture.
- Make sure to not overcrowd the air fryer basket to ensure even cooking and crispiness.
- Use refrigerated empanada dough or pie crust dough disks for convenience, or make your own dough if preferred.
- Leftover crispanadas can be reheated in the air fryer at 350°F for 3-5 minutes to restore crispiness.
