I love using leftover fried or grilled chicken for this recipe. It’s the perfect use of leftovers!

In a large skillet heat 2 tablespoons of olive oil over medium heat. Add 1tbsp of garlic, 1 minced onions and sauté until softened.

Put in diced potatoes and diced carrots Cook for another 5 minutes

Add 1/2 cup green peas,cooked chicken and 1/2 cup raisins. Then add 1 tbsp sweet soy sauce and 1 tbsp of oyster sauce. Season with 1/2 tsp salt 1/2 tsp pepper and 1 tbsp sugar. Allow to cook for 3-5 minutes until liquid has evaporated, but mixture is not dry, about 5-8 minutes. add slurry. Cook for 3 minutes.

Transfer meat filling to a bowl and allow to cool completely.

Cut out 3-inch circles using a cookie cutter
on our pre-made puff pastry dough.

round the sliced ​​cheese

Add sliced cheese and a tablespoonful of chicken to empanada disc.
Gather the edges together then pinch
the edges closed together
Seal with a fork by pressing down on the edges.

Repeat with the rest of the dough and filling.

On a baking rack, arrange prepared empanadas in a single layer and brush top with egg wash.

Air fry in a 180˚C for 10 minutes then
5 minutes on the other side at 200˚C

Remove from airfryer and allow to slightly cool for about 1 to 2 minutes before removing from the baking rack