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If you’re looking for an easy, quick recipe with a surprisingly crispy result, this air fryer empanada with Bolognese and cheese is going to win you over. It’s a lighter alternative to traditional empanadas, without sacrificing flavor or texture.
Using rice paper allows you to achieve a thin, crispy crust without the need for flours or lengthy preparations—ideal for those seeking healthier or more creative cooking options. Plus, the combination of Bolognese and cheese creates a juicy, flavorful, and very comforting filling.
Perfect for a quick meal, a light dinner, or even as a protein-rich snack, this recipe proves that eating healthy doesn’t mean giving up delicious and original dishes.
Ingredients
- 1 egg
- 100 ml egg whites
- 4 rice paper sheets
- 150 g vegan Bolognese
- 60 g grated cheese
- 1 teaspoon poppy seeds
- 1 teaspoon chopped parsley
| Nutritional Information per serving | |
|---|---|
| Calories: | 403,4kcal |
| Fat: | 25g |
| of which saturates: | 9,2g |
| Carbohydrates: | 12,9g |
| of which sugars: | 5,5g |
| Fiber: | 2,9g |
| Proteins: | 31,7g |
| Salt: | 0,6g |
How to make: Crispy Air Fryer Empanada with Bolognese Sauce
| Preparation time: | 10 minutes |
| Cooking time: | 12 minutes |
| Portion size: | 1 Empanada |
| Number of servings: | 1 |
| Cooking style: | Mediterranean |
- In a bowl, beat the egg together with the egg whites until you get a smooth, homogeneous mixture.
- Dip two rice paper sheets into the mixture to hydrate them well and place them on baking paper, slightly overlapping them.
- Add the vegan Bolognese on top and spread the grated cheese evenly.
- Dip the other two rice paper sheets into the egg mixture and place them on top as a cover.
- Seal by folding the edges and gently pressing to close the empanada.
- Lightly brush the surface with the remaining mixture and sprinkle the parsley and poppy seeds on top.
- Cook in the air fryer at 190 °C for 10–12 minutes, until golden and crispy.
Quick to make - 100%
Ingredients - 100%
Nutritional value - 100%
Taste - 100%
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