Salsa Verde Golden Chicken Empanadas

Prep time: 25 minutes | Cook time: 12 minutes | Makes 12 empanadas

1 cup boneless, skinless rotisserie chicken breast meat, chopped finely

¼ cup salsa verde

²⁄₃ cup shredded Cheddar cheese

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 purchased refrigerated pie crusts, from a minimum 14.1-ounce (400 g) box

1 large egg

2 tablespoons water

Cooking spray

1. Spritz the air fryer basket with cooking spray. Set aside.
2. Combine the chicken meat, salsa verde, Cheddar, cumin, and black pepper in a large bowl. Stir to mix well. Set aside.
3. Unfold the pie crusts on a clean work surface, then use a large cookie cutter to cut out 3½-inch circles as much as possible.
4. Roll the remaining crusts to a ball and flatten into a circle which has the same thickness of the original crust. Cut out more 3½-inch circles until you have 12 circles in total.
5. Make the empanadas: Divide the chicken mixture in the middle of each circle, about 1½ tablespoons each. Dab the edges of the circle with water. Fold the circle in half over the filling to shape like a half-moon and press to seal, or you can press with a fork.
6. Whisk the egg with water in a small bowl.
7. Arrange the empanadas in the pan and spritz with cooking spray. Brush with whisked egg.
8. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 350ºF (180ºC) and set time to 12 minutes.
9. Flip the empanadas halfway through the cooking time.
10. When cooking is complete, the empanadas will be golden and crispy.
11. Serve immediately.