Air-fryer chicken and Emmental turnovers
Total time1 h 20 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 35 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 20 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 35 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Method
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Finely chop the onion and green pepper. Soften with the olive oil over medium heat for 10 minutes, stirring until tender.
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Cut the chicken breast into 1 cm dice, season with the salt and black pepper and add to the pan. Cook for 6–8 minutes, stirring, until the chicken reaches 74°C. Add the cooked tomato sauce, reduce for 2 minutes, turn off the heat and stir in the Emmental. Cool for about 15 minutes.
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Divide between the 16 empanadilla pastry discs, fold and seal the edges with a fork. Beat the egg and brush the surface.
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Preheat the empty air fryer for 5 minutes at 180°C. Cook two batches of eight without overlapping for 8–10 minutes at 180°C, turning after 6 minutes. The pastry must be cooked and the centre hot. If eight do not fit with space between them, use more batches.
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Rest for 3 minutes and serve four per person.
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