Step by step

Method

5 steps

1. 1

   Mix 2 cups cooked shredded chicken with ½ cup shredded Monterey Jack, ½ cup shredded cheddar, 1 can (4 oz) diced green chiles (drained), 2 thinly sliced green onions, 1 small grated garlic clove, ½ teaspoon cumin, ¼ teaspoon chili powder, and ½ teaspoon kosher salt. Keep the filling chilled while you cut the pastry so the cheese doesn't melt into a greasy smear.

2. 2

   Unroll 2 refrigerated piecrust rounds on a lightly floured surface. Cut eight circles about 5 inches wide, rerolling scraps once if you need to.

3. 3

   Spoon about ¼ cup filling just off-center on each circle. Moisten the rim with water, fold over, press out trapped air, and crimp firmly with a fork — a weak seal leaks cheese into the basket.

4. 4

   Brush both sides lightly with 1 egg beaten with 1 teaspoon water. Preheat the air fryer to 375°F and mist the basket. Arrange empanadas in one layer without touching.

5. 5

   Air fry 8–11 minutes, turning after 5 minutes, until puffed and deep golden. Rest 5 minutes (the filling is molten), then serve with salsa or sour cream. You want crisp golden empanadas with melty chicken-chile filling — not pale dough or leaky underfilled pockets.