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19
6. Top each round with 2 tablespoons filling. Fold the circle in half to
enclose the filling, leaving some space between the filling and the
edge of the dough. Press edges to seal and crimp with a fork.
7. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray. Place the empanadas into the prepared basket. Brush liberally
with oil.
8. Place into oven in rack position 2. Select AirFry at 400°F for
15 minutes.
9. Empanadas are ready when evenly golden brown. Serve immediately
with desired sauce
Nutritional information per chicken empanada:
Calories 141 (30% from fat) • carb. 15g • pro. 8g • fat 5g • sat. fat 3g • chol. 34mg
sod. 170mg • calc. 425mg • fiber 1g
Nutritional information per sweet potato empanada:
Calories 152 (34% from fat) • carb. 23g • pro. 8g • fat 5g • sat. fat 2g • chol. 9mg
sod. 247mg • calc. 40mg • fiber 3g
Sweet Potato and Black Bean Filling
Makes about 2 cups
1 tablespoon olive oil, divided
1 small sweet potato or yam, peeled and cut into ½-inch dice
½ red bell pepper, cut into ½-inch dice
½ corn ear
1 teaspoon kosher salt, divided
1 jalapeño pepper, seeded and quartered lengthwise
1 small onion, cut into slices
2 garlic cloves
1 can (15.5 ounces) black beans, drained
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon fresh lime juice
1. Toss one-half of the olive oil with the cubed sweet potato and
the red bell pepper and place on the Baking Pan with the corn
and ½ teaspoon salt.
2. Place in the oven in rack position 2. Select Roast at 400°F for
10 minutes. When time expires, add the jalapeño and onion to the
Baking Pan and continue to Roast for an additional 5 to 7 minutes.
All vegetables should be soft and lightly browned.
3. Roughly chop the onion, jalapeño and garlic and toss with the red
pepper and sweet potatoes in a mixing bowl. Cut the kernels off the
cob and add to the mixing bowl. Stir together with the black beans
and remaining salt, spices and lime juice.
Nutritional information per 2 tablespoon serving:
Calories 22 (10% from fat) • carb. 4g • pro. 1g • fat 1g • sat. fat 0g
chol. 0mg • sod. 79mg • calc. 50mg • fiber 1g
Ham and Manchego Croquettes
These savory bites make a nice tapas-style starter for a crowd.
Makes about 27 croquettes
2 pounds russet potatoes, peeled and cut into 2-inch pieces,
reserved in cold water
4 tablespoons (½ stick) unsalted butter, cut into cubes
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
2 large eggs, separated
4 ounces smoked ham steak, finely diced
4 ounces Manchego cheese, finely shredded
½ cup unbleached, all-purpose flour
1 cup plain breadcrumbs
Nonstick cooking spray
Olive oil for brushing or spraying
1. Place potatoes into a large pot and add cold water to fully cover.
Cook over medium-high heat until tender. Drain potatoes, place back
in pot and place on the stove over low heat for a few minutes to dry
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