Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Air Fryer Lobster Jalapeno Empanadas
These spicy Air Fryer Lobster Jalapeño Empanadas are crispy and golden perfection without all the oil used in deep frying.
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Yield:
8
servings
Course:
Appetizer, Dinner, Lunch
Cuisine:
Latin
Equipment
Air Fryer
Ingredients
8
frozen empanada discs
(thawed)
1
teaspoon
unsalted butter
2
tablespoons
diced onion
1
jalapeno
(minced)
8
ounces
roughly chopped raw lobster meat
(I buy frozen claws from Crowd Cow)
2
tablespoons
chopped chives
1
large
egg white
(beaten)
1
lime 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.
Video
Notes
To bake in the oven, bake in a preheated oven 400F 18 to 20 minutes.
Nutrition
Serving:
1
empanada
,
Calories:
165
kcal
,
Carbohydrates:
21.5
g
,
Protein:
9.5
g
,
Fat:
5
g
,
Saturated Fat:
2
g
,
Cholesterol:
56
mg
,
Sodium:
252
mg
,
Fiber:
1
g
,
Sugar:
2
g
- WW Points:
5