Beef Empanadas
Titled Beef Empanadas in the source, but the recipe as written makes ground-chicken patties bound with Parmesan and bread crumbs, air-fried in a Mealthy CrispLid. (Source ingredients preserved verbatim.)
⏱️ Prep: 10 min🍳 Cook: 16 min
Ingredients
| 2 pounds | 905 g | ground chicken |
| 1 cup | 240 ml | seasoned bread crumbs |
| 1/2 cup | 120 ml | grated Parmesan cheese |
| 2 | eggs, beaten | |
| 2 tablespoons | 30 ml | minced fresh garlic |
| 2 teaspoons | 10 ml | Worcestershire sauce |
| — | cooking spray |
Instructions
SERVINGS: 2468 READY IN: 41min · PREP TIME: 10min · COOK TIME: 16min
Appliances — For best results, we recommend using: Mealthy CrispLid.
Directions:
- Combine ground chicken, bread crumbs, Parmesan cheese, egg, garlic, and Worcestershire sauce in a bowl until evenly combined. Form chicken mixture into patties and place in refrigerator to allow patties to firm up, 15 minutes to 1 hour.
- Coat CrispLid fryer basket with cooking spray and add chicken patties, working in batches as needed. Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 375°F (190°C) and cook for 8 minutes; flip burgers using tongs and cook until a thermometer inserted near the center reads at least 165°F (75°C), about 8 minutes more. Lift the lid using the handle and set it on the silicone mat.
Mealthy Tip: Use gluten-free bread crumbs and gluten-free Worcestershire sauce for a gluten-free version of this recipe.