Frozen·beginner

Colombian Empanadas

Name: Colombian Empanadas (Air Fryer)
Prep time: 1 min
Cook time: 12 min
Total time: 13 min
Yield: 8 empanadas
Ingredients: 1 [For the dough] 1/2 cups pre-cooked yellow cornmeal (masarepa, like P.A.N. brand); 1/2 teaspoon [For the dough] salt; 1 cup [For the dough] warm water; 1 tablespoon [For the dough] butter, melted; 1/2 lb [For the filling] cooked and shredded chicken (or leftover rotisserie); 1 [For the filling] medium potato, peoked, cooked, and mashed; 1 [For the filling] green onion, sliced; 1/2 teaspoon [For the filling] cumin; 1/4 teaspoon [For the filling] garlic powder; [For the filling] Salt and pepper to taste; squeeze [For the filling] lime juice

Yield

Prep

Total

8 empanadas

13m

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Corn dough (masarepa) makes these Colombian empanadas audibly crunchy. Stuffed with chicken and potato, they make for a satisfying meal or snack. Find out how to make these golden beauties in your air fryer with our full recipe and instructions.

Ingredients

For the dough:

1 1/2 cups pre-cooked yellow cornmeal (masarepa, like P.A.N. brand)
1/2 teaspoon salt
1 cup warm water
1 tablespoon butter, melted

For the filling:

1/2 lb cooked and shredded chicken (or leftover rotisserie)
1 medium potato, peoked, cooked, and mashed
1 green onion, sliced
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt and pepper to taste
squeeze lime juice

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Season it upThis variation is self-seasoned

Steps

01**Dough:** Mix the cornmeal and salt. Add warm water and melted butter. Knead until smooth and pliable, about 2 minutes. If it cracks when you press it, add water a tablespoon at a time.
02**Filling:** Mix the shredded chicken, mashed potato, green onion, cumin, garlic powder, salt, pepper, and lime.
03Divide dough into 8 balls. Press each between two sheets of plastic wrap into a 5-inch circle.
04Place filling on one half. Fold over and press edges to seal.
05Ready for the air fryer.

The corn dough (masarepa) is what makes Colombian empanadas different from every other empanada. It crisps into a crunchy, golden shell that shatters when you bite through it. Wheat dough empanadas are softer and flakier. These are crunchy. Both are correct for their tradition. P.A.N. brand masarepa is available in most Latin grocery sections.

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