Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Yield: 10 empanadas
These empanadas are out of this world delicious! The flaky crust with savoury filling is to die for! And these Air Fryer Mexican Street Corn Empanadas let you enjoy your elote in a portable, light way, skipping the mess! And these empanadas pair well with a Spicy Guacamole or some Chunky Pico de Gallo.
Made with two ingredients plus one for serving, you sure can throw this recipe together in a snap! I suggest making a big batch because these go fast. I love to wash these empanadas out with a Mariachi Mash. A simple lemon-lime cocktail that I make all the time. I not only enjoy these empanadas as a side but it’s a meal by itself. They might be light but they sure satisfy a hungry belly! Plus, they are perfect to serve on parties, a big crowd, even brig to potlucks. We also enjoyed these empanadas as a side at a BBQ.
If short in time, you can make these empanadas ahead and just freeze. Also, use store-bought empanada dough. Serve these with your preferred salsa on regular days and you are good to go!
Ingredients
2 c. Mexican Street Corn Salad
10 empanada dough discs
Salsa or Pico de Gallo, for serving
How to make Mexican Street Corn Empanadas
Step 1: Prepare the air fryer. Preheat it to 325 degrees F.
Step 2: To the middle of each empanada dough disc, add 3 tbsp of the Street Corn Salad. In half, fold the disc, pressing out any air. To seal, press the edges and crimp using a fork or simply fold the edges over.
Step 3: Using a non-stick spray or an egg wash, brush the empanada dough.
Step 4: Put in the air fryer for about 20 minutes until golden brown. When done, remove from the air fryer and allow the empanadas to cool for at least 2 to 3 minutes.
Step 5: Enjoy the empanadas with salsa or pico de gallo.
Nutrition Facts:
Yield: 5, Serving Size: 2 empanadas
Amount Per Serving: Calories: 386 | Total Fat: 23g | Saturated Fat: 8g | Trans Fat: 0g | Unsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 745mg | Carbohydrates: 42g | Fiber: 4g | Sugar: 6g | Protein: 7g
Ingredients
- 2 c. Mexican Street Corn Salad
- 10 empanada dough discs
- Salsa or Pico de Gallo, for serving
Instructions
Step 1: Prepare the air fryer. Preheat it to 325 degrees F.
Step 2: To the middle of each empanada dough disc, add 3 tbsp of the Street Corn Salad. In half, fold the disc, pressing out any air. To seal, press the edges and crimp using a fork or simply fold the edges over.
Step 3: Using a non-stick spray or an egg wash, brush the empanada dough.
Step 4: Put in the air fryer for about 20 minutes until golden brown. When done, remove from the air fryer and allow the empanadas to cool for at least 2 to 3 minutes.
Step 5: Enjoy the empanadas with salsa or pico de gallo.
