Chicken and Bell Pepper Empanadas in Air Fryer
Crispy empanadas filled with chicken and bell pepper, quickly cooked in an air fryer.
Steps
- 1
Cut chicken breast, bell pepper, and onion into small cubes.
- 2
Finely chop garlic cloves.
- 3
Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent.
- 4
Add chicken cubes and cook until lightly browned.
- 5
Add bell pepper, salt, pepper, and paprika; cook for 5 more minutes, stirring occasionally.
- 6
Let the filling cool slightly.
- 7
Place a heaping tablespoon of filling on each empanada dough disc.
- 8
Fold dough over filling and seal edges with a fork.
- 9
Preheat air fryer to 180°C (350°F).
- 10
Place empanadas in the air fryer basket in a single layer (cook in batches if needed).
- 11
Cook for 15 minutes, turning halfway, until golden and crispy.
Shopping list
Chicken breast, Bell pepper, Onion, Garlic cloves, Empanada dough, Olive oil, Salt, Pepper, Paprika
Recipe story
Empanadas originated in Galicia, Spain, where they were created as a portable snack for shepherds and travelers. Over time, the recipe spread to Latin America, where it was adapted with local ingredients. In Argentina, empanadas became a national culinary symbol, filled with meat, eggs, or vegetables. In the Philippines, they are known as empanada and were introduced by Spanish colonizers. This chicken and bell pepper version pays homage to tradition, combining classic flavors with modern air fryer preparation.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
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