Sausage and Mushroom Empanadas

Prep time: 5 minutes | Cook time: 12 minutes | Serves 4

½ pound (227 g) Kielbasa smoked sausage, chopped

4 chopped canned mushrooms

2 tablespoons chopped onion

½ teaspoon ground cumin

¼ teaspoon paprika

Salt and black pepper, to taste

½ package puff pastry dough, at room temperature

1 egg, beaten

Cooking spray

1. Combine the sausage, mushrooms, onion, cumin, paprika, salt, and pepper in a bowl and stir to mix well.
2. Make the empanadas: Place the puff pastry dough on a lightly floured surface. Cut circles into the dough with a glass. Place 1 tablespoon of the sausage mixture into the center of each pastry circle. Fold each in half and pinch the edges to seal. Using a fork, crimp the edges. Brush them with the beaten egg and mist with cooking spray.
3. Spritz the air fryer basket with cooking spray. Place the empanadas in the basket.
4. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 360ºF (182ºC), and set time to 12 minutes.
5. Flip the empanadas halfway through the cooking time.
6. When cooking is complete, the empanadas should be golden brown. Remove from the oven. Allow them to cool for 5 minutes and serve hot.