These spicy Air Fryer Lobster Jalapeño Empanadas are crispy and golden perfection without all the oil used in deep frying.

Ingredients

• 8 frozen empanada discs (thawed)
• 1 teaspoon unsalted butter
• 2 tablespoons diced onion
• 1 jalapeno (minced)
• 8 ounces roughly chopped raw lobster meat (i buy frozen claws from crowd cow)
• 2 tablespoons chopped chives
• 1 large egg white (beaten)
• 1 lime cut unto wedges (for serving)

Directions

1. Melt the butter in a heavy skillet over medium heat.
2. Add the onions and jalapeno and sauté until soft, about 2 to 3 minutes.
3. Add the lobster and cook 1 to 2 minutes until just opaque.
4. Remove from the heat and add the chives.
5. Quickly drain in a mesh sieve and set aside to cool.
6. Place the dough circles on a work surface.
7. Place about 2 tablespoons of lobster stuffing in the middle of a circle; brush the edges of the dough with the water or egg wash.
8. Fold the circle over itself, press the edges with your fingers or a fork to seal, and place on a work surface.
9. Repeat until all of the empanadas are filled. Brush tops with egg wash.
10. Spray the basket with oil to prevent sticking, transfer to the basket, in batches cook at 325F° for 8 minutes, turning half way.
11. Serve hot with lime wedges.