Smoked Salmon Chowder
Cheese Empanadas
By :Claudia Varleta |

Duration | 30 Minutes |
Cooking Technique | Air Frying |
Servings |
8 Portions
|
Ingredients
- 4 cups ( 500 g ) flour
- ½ tsp salt
- ½ tsp baking powder
- ⅓ cup ( 70 g ) melted butter Necessary amount of warm milk
- 4¾ cups ( 400 g ) grated or shredded mantecoso cheese
Ingredients
|
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.
Claudia Varleta
All recipes by : Claudia Varleta
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