Smoked Salmon Chowder
Cheese Empanadas
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Ingredients
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Instructions
- Combine the flour with the salt and baking soda. Add the melted butter and use hands to form crumbs. Add the milk little by little until a soft, non-sticky dough is obtained. Knead until a smooth, elastic dough is obtained. Divide the dough into 8 equal portions and roll into balls. Let rest covered for 20 Minutes at room temperature.
- Roll out each ball, forming circles 4 in (10 cm) in diameter and ⅕ in (0.5 cm) thick. Add a heaping tbsp of cheese in the middle of each empanada. Shape the empanada, fold the edges inward, and then press with a fork to seal. Poke the empanada with a toothpick.
- On the Instant Vortex control panel, press Air Fry and then set time to 8 Minutes and temperature to 400˚F (205˚C). Press Start.
- Once Add Food appears on the display, open the basket and place 2 or 3 empanadas on the rack. Close.
- When ready, remove from the Vortex and repeat the process with the remaining empanadas.
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