Air Fryer

Portobello and Asparagus Empanadas

Name: Portobello, Asparagus and Queso Fresco Empanadas
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Ingredients: 1 tablespoon olive oil; ¼ onion (finely diced); 2 large Portobello mushrooms (stems and gills removed and caps finely chopped); 10 stems asparagus (finely sliced); ½ to 1 red chili or Jalapeño pepper (minced); ½ teaspoon dried thyme; ½ teaspoon salt; freshly ground black pepper; ½ cup grated mozzarella cheese; ½ cup crumbled queso fresco; 1 package of 6-inch empanada discs (thawed); olive oil; 1 cup cilantro leaves; ½ clove garlic (minced); 2 tablespoons olive oil; 2 tablespoons lime juice; ½ cup sour cream; salt and freshly ground black pepper

Portobello and asparagus empanadas are a vegetarian version of a classic empanada which usually involves meat. They are easy to make ahead of time, freeze and then just re-heat when it comes time to serve. You can serve these as an appetizer or double up and serve them as a main meal with a side salad.

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Portobello, Asparagus and Queso Fresco Empanadas

Nutrition Info Print Recipe

Prep Time: 30 m
Cook Time: 14 m
Total Time: 44 m
Servings:
8

Ingredients

1 tablespoon olive oil
¼ onion finely diced
2 large Portobello mushrooms stems and gills removed and caps finely chopped
10 stems asparagus finely sliced
½ to 1 red chili or Jalapeño pepper minced
½ teaspoon dried thyme
½ teaspoon salt
freshly ground black pepper
½ cup grated mozzarella cheese
½ cup crumbled queso fresco
1 package of 6-inch empanada discs thawed
olive oil

Cilantro Sauce

1 cup cilantro leaves
½ clove garlic minced
2 tablespoons olive oil
2 tablespoons lime juice
½ cup sour cream
salt and freshly ground black pepper

Instructions

Pre-heat a medium sauté pan over medium-high heat. Add the oil and sauté the onion until it starts to soften – about 4 to 5 minutes. Add the Portobello mushrooms, asparagus, chili pepper and thyme and sauté for about 5 minutes, until the vegetables are soft.
Remove the pan from the heat, season with salt and freshly ground black pepper and stir in the two cheeses.
Place the empanada discs on a flat surface and brush the edges with water. Place 2 to 3 tablespoons of the filling in the center of each disc. Fold the dough over the filling to form a half moon. Crimp the edges shut with the tip of a fork or pinch them together with your fingers and brush both sides of the empanadas with olive oil.
Pre-heat the air fryer to 370ºF.
Depending on the size of your air fryer, place 3 to 5 empanadas into the air fryer basket. Air-fry at 370ºF for 8 minutes. Turn the empanadas over, spray with oil again and air-fry for another 6 minutes.
While the empanadas are cooking, make the sauce by combining all the ingredients in a food processor and puréeing. Serve warm with the sauce on the side.

Enjoy,

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