Prosciutto-Wrapped Asparagus; Empanadas - Cuisinart TOA-95 Manual De Instrucciones Y Libro De Recetas

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
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
into a large rectangle, about 18 x 16 inches . Using a 41/2-inch round
mold or small plate, cut the dough into circles . Gather scraps, roll out
and cut circles until all dough is used .
18

Empanadas

1
/ inch thick,
8