18
Prosciutto-Wrapped Asparagus
A simple, yet elegant hors d'oeuvre.
Makes 10 individual pieces
5 ounces thinly sliced prosciutto
1 pound asparagus, trimmed of hard ends
1½ ounces Fontina cheese, shredded
Olive oil for brushing
Nonstick cooking spray
1. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray. Reserve.
2. Lay a slice of prosciutto horizontally down on a work surface, place
approximately 2 asparagus spears at one end of the slice. Place
about 1 teaspoon of cheese in the center of the asparagus and wrap
tightly with the prosciutto. For presentation, fold the prosciutto in
half lengthwise so that it does not cover the entire asparagus spear.
Continue with remaining asparagus, Fontina and prosciutto.
3. Brush the bundles with olive oil and place evenly in prepared basket.
4. Place in the oven in rack position 2. Select AirFry at 400°F for
10 minutes.
5. Serve immediately.
Nutritional information per piece:
Calories 41 (4% from fat) • carb. 2g • pro. 4g • fat 3g • sat. fat 1g
chol. 9mg • sod. 156mg • calc. 50mg • fiber 1g
Empanadas
The AirFryer bakes up crispy, restaurant-quality empanadas with much
less oil! We provide 2 options as fillings, but feel free to get creative
and use your favorite.
Makes 14 empanadas
Dough:
2 cups unbleached, all-purpose flour
1½ teaspoons baking powder
½ teaspoon granulated sugar
½ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter, cut into cubes
2 large egg yolks
½ cup whole milk
2 cups Latin Shredded Chicken (see page 25)
Or
1 recipe Sweet Potato and Black Bean Filling, recipe follows
Nonstick cooking spray
1. Place the flour, baking powder, sugar and salt into the work bowl of
a food processor fitted with the large, metal chopping blade.
Process to sift ingredients, about 10 seconds.
2. Add the butter and pulse together until mixture resembles a coarse
meal.
3. Stir the egg yolks and milk together and add gradually through the
feed tube, while pulsing until mixture comes together as a soft
dough ball.
4. Wrap dough ball in plastic wrap and allow to rest in the refrigerator
until ready to use. Dough can rest in the refrigerator for up to 2 days.
5. When ready to prepare, roll the dough thin, about
1
/
8
inch thick,
into a large rectangle, about 18 x 16 inches. Using a 4½-inch round
mold or small plate, cut the dough into circles. Gather scraps, roll out
and cut circles until all dough is used.
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