Description
These spicy Air Fryer Lobster Jalapeño Empanadas are crispy and golden perfection without all the oil used in deep frying.
Equipment
- Air Fryer
Ingredients
8frozen empanada discs, thawed
1teaspoonunsalted butter
2tablespoonsdiced onion
1jalapeno, minced
8ouncesroughly chopped raw lobster meat, I buy frozen claws from Crowd Cow
2tablespoonschopped chives
1largeegg white, beaten
1lime cut unto wedges, for serving
Instructions
To make the filling
Melt the butter in a heavy skillet over medium heat.
- Add the onions and jalapeno and sauté until soft, about 2 to 3 minutes.
- Add the lobster and cook 1 to 2 minutes until just opaque.
- Remove from the heat and add the chives.
Quickly drain in a mesh sieve and set aside to cool.
To make the empanadas
Place the dough circles on a work surface.
Place about 2 tablespoons of lobster stuffing in the middle of a circle; brush the edges of the dough with the water or egg wash.
- Fold the circle over itself, press the edges with your fingers or a fork to seal, and place on a work surface.
- Repeat until all of the empanadas are filled. Brush tops with egg wash.
- Spray the basket with oil to prevent sticking, transfer to the basket, in batches cook at 325F° for 8 minutes, turning half way.
Serve hot with lime wedges.
Last Step:
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