Air-Fried Empanadas Filled with Chocolate and Banana, Served with Cinnamon Cream

Ingredients

• 1 egg
• 1 tablespoon water
• 1 (14 ounce) package empanada pastry discs
• 5 bananas, peeled and halved horizontally
• 1 tablespoon milk
• 1 tablespoon turbinado sugar, or as needed
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon Mexican vanilla extract
• ¼ teaspoon ground cinnamon

Step 1

Preheat your air fryer to 400°F (200°C). In a small bowl, whisk together an egg and a splash of water to make an egg wash.

Step 2

Lay out one empanada disc on your workspace, then place about a tablespoon of chocolate chips in the center. Top that with half a banana slice. Brush the edges of the dough with the egg wash, fold it over, and press the edges firmly to seal everything inside. Set it on a baking sheet and repeat with the rest of the discs and fillings.

Step 3

Before cooking, brush the tops of the empanadas with a little milk and sprinkle some turbinado sugar over them for a nice crunch. Arrange 3 or 4 empanadas in the air fryer basket, making sure they’re in a single layer and not squished together.

Step 4

Cook them for 6 to 7 minutes, or until they’re golden and crisp. Take them out and keep going with the rest.

Step 5

While the empanadas are cooking, whip some cream until it starts to hold soft peaks. Then add powdered sugar, a splash of vanilla, and about a quarter teaspoon of cinnamon. Whip again until the cream is thick and holds stiff peaks.

Step 6

Serve the warm empanadas topped with a dollop of that cinnamon whipped cream and a light sprinkle of cinnamon on top. Enjoy!