*Sets reminder for tomorrow morning*
, for instance, they’re filled with a delicious combination of veggies like beans, potatoes, bell peppers, and peas. Basically, consider this the perfect excuse to dump all of the about-to-turn produce in your crisper drawer into one dish.Although there are many different types of empanadas worldwide, what makes the Venezuelan version unique is the type of dough used and their shape.
Using the bottom sheet of plastic wrap or parchment paper, fold the empanada to form a half-moon shape and press along the top to seal the edges. To get that perfect empanada crescent, I always employ my grandmother’s genius trick: Use the edge of a round bowl to cut the excess dough, which will give you an ideal uniform, well-rounded crust.
Traditionally, the next step would be to drop the ready-to-go empanadas into a hot pot of frying oil, but you can also achieve similar results using an air fryer. To achieve the same crispy action without deep frying them, coat the empanadas with a thin layer of oil, and then air fry them for 15 to 18 minutes at 390°F. Prepare for bliss.
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