Chicken, Spinach and Cheese Empanadillas

Filling

1. Cut the chicken into small cubes and season with salt and pepper to taste.
2. Heat 2 tablespoons of olive oil in a pan and sauté the chicken until well cooked and golden. Set aside and let it cool slightly.
3. Chop the spinach leaves into small pieces.

Assembly

4. Place the wrappers on a flat surface.
5. On one half of each wrapper, place a portion of chicken, a layer of spinach and a generous pinch of grated cheese.
6. Fold the wrapper into a half-moon shape, aligning the edges.
7. Seal the edges by pressing with a fork, or fold them slightly with your fingers for a more decorative and crispy finish.

Baking

8. Preheat the oven to 200 °C.
9. Place the empanadillas on a baking sheet lined with parchment paper.
10. If desired, brush the surface with beaten egg or spray with a few drops of olive oil.
11. Bake for 13 to 15 minutes, or until golden.

    

Air Fryer

12. Spray the empanadillas with a little oil.
13. Cook at 165 °C for 10 minutes, turning them halfway through so they brown evenly.

Pan-frying

14. Heat enough oil for frying in a pan.
15. Fry the empanadillas, turning them so they brown on both sides.
16. Remove and place them on absorbent paper to remove excess oil.