Air Fryer Mini Chicken Empanadas Recipe

Ingredients

7

                        mini crusts from one box (14.1 oz) refrigerated Pillsbury™ Mini Pie Crusts (14 Count), softened as directed on box

1/4

cup diced cooked chicken

2

tablespoons diced tomatoes with mild green chiles, well drained (from 10-oz can)

2

tablespoons shredded cheddar cheese (1/2 oz)

1

tablespoon finely diced onion

1/8

teaspoon chili powder

Dash salt

Preparation

Remove 1 crust from pouch; slowly and gently unroll on work surface. Separate into 7 crusts; discard scraps.

In medium bowl, mix chicken, tomatoes, cheese, onion, chili powder and salt. Spoon 1 rounded tablespoonful chicken mixture in center of each crust.

Fold crust in half over filling; press edges firmly with fork to seal. Prick tops once with fork to vent.

Set air fryer to 350°F; place four empanadas in air fryer basket, and cook 10 to 12 minutes or until golden brown. Let rest 5 minutes without opening air fryer. Using spatula, carefully remove empanadas from air fryer basket. Repeat with remaining three empanadas.