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    Mini Empanadas with Chorizo

    Appetizer – 20 portions

    Servings persons, Preparation time 20 minutes, Cooking time: 20 minutes


    • 125 g chorizo, in small cubes
    • 1 shallot, finely chopped
    • ¼ red bell pepper, diced into small cubes
    • 2 tablespoons parsley
    • 200 g chilled pie crust dough (pâte brisée) or pizza dough


    • Stir the chorizo with the shallot and bell pepper in a skillet and fry on low heat for 2 to 3 minutes until the bell pepper is tender. Take off the heat and stir in the parsley. Allow the mixture to cool.
    • Preheat the AirFryer to 200°C.
    • Use a glass to cut twenty 5 cm rounds from the dough. Scoop a spoonful of the chorizo mixture onto each round. Press the edges together between thumb and index finger, creating a scallop pattern.
    • Put 10 empanadas in the basket and slide the basket into the AirFryer. Set the timer to 10 minutes and bake the empanadas until they are golden brown and done.
    • Bake the remaining empanadas in the same way. Serve the empanadas lukewarm.
    Mini Empanadas with Chorizo

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