Print

Crispy Air Fryer Chicken Empanadas Recipe with Easy Cilantro Lime Crema

air fryer chicken empanadas - featured image
Print Recipe

These crispy air fryer chicken empanadas feature a flaky crust and a savory, well-seasoned chicken filling, paired perfectly with a tangy cilantro lime crema. Quick and easy to make, they are perfect for snacks, casual parties, or weeknight dinners.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g)
  • ½ cup unsalted butter (113 g), cold and cubed
  • 1 tsp salt
  • ⅓ cup cold water (80 ml)
  • 1 egg, beaten (for brushing)
  • 2 cups cooked chicken breast, shredded (300 g)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp chili powder
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 2 tbsp fresh cilantro, chopped (for filling)
  • ½ cup sour cream (120 ml)
  • 1 tbsp fresh lime juice (about half a lime)
  • 2 tbsp cilantro, finely chopped (for crema)
  • ¼ tsp garlic powder
  • Pinch of salt (for crema)

Instructions

  1. Make the Dough (15 minutes): In a large bowl, mix the flour and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Slowly add the cold water, stirring gently, just until the dough comes together. Don’t overwork it. Form into a disk, wrap in plastic, and chill in the fridge for at least 20 minutes (or up to 2 hours).
  2. Prepare the Filling (10-15 minutes): Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in smoked paprika, cumin, chili powder, salt, and pepper. Toss in shredded chicken and cook until heated through, about 2-3 minutes. Remove from heat and stir in chopped cilantro. Let cool slightly.
  3. Roll Out Dough and Assemble (15 minutes): On a lightly floured surface, roll the dough to about ⅛ inch (3 mm) thickness. Use a 4-5 inch round cutter or a small bowl to cut out circles. Place about 2 tablespoons (30 g) of filling in the center of each circle. Brush the edges with water, fold dough over filling, and press edges with a fork to seal tightly.
  4. Air Fry (12-15 minutes): Preheat your air fryer to 375°F (190°C). Place empanadas in the basket in a single layer, making sure they don’t touch. Brush tops with beaten egg for a golden finish. Cook for 12-15 minutes or until golden brown and crispy. Flip halfway if needed for even browning.
  5. Make the Cilantro Lime Crema (5 minutes): In a small bowl, combine sour cream, lime juice, chopped cilantro, garlic powder, and salt. Mix well and chill until ready to serve.

Notes

Chill the dough well to ensure flakiness and easier rolling. Avoid overfilling empanadas to prevent bursting during cooking. If air fryer is small, cook in batches and flip halfway for even browning. For gluten-free version, substitute all-purpose flour with almond and tapioca flour. Sour cream in crema can be replaced with coconut yogurt for dairy-free option. Store leftovers in airtight container in fridge up to 3 days; reheat in air fryer at 350°F for 5-7 minutes to maintain crispiness.

Nutrition

Keywords: air fryer, chicken empanadas, crispy empanadas, cilantro lime crema, quick recipe, easy dinner, snack, party food

Find it online: https://lumalunch.com/crispy-air-fryer-chicken-empanadas-recipe-with-easy-cilantro-lime-crema/