Lentil Picadillo Empanadas

Lentil Picadillo Empanadas

Dough

• 2 cups masa harina
• 1/2 tsp salt
• 1 1/2 cups warm water

Combine the masa harina, water and salt, kneading with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water. Let the dough rest while you make your filling.

Filling:

• 1 tbsp olive oil
• 1/2 yellow onion, chopped
• 1 tbsp garlic, minced
• 1 green bell pepper, diced
• 1 cup baby Bella mushrooms, chopped
• 1 cup cooked lentils
• 1 1/2 tsp cumin powder
• 1 1/2 tsp chipotle powder
• 1 tsp Mexican oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 cups mashed potatoes

Heat a skillet over medium heat and add in the oil. Once the oil starts to shimmer, add in the onion and cook them until translucent. Add in the garlic, cumin, salt, chipotle powder, and black pepper and cook until fragrant, about one minute. Stir in the mushrooms and bell peppers and cook until softened. Add in the lentils and mashed potatoes and cook until the mixture has thickened. Remove from the heat and retrieve the prepared masa dough. Roll about 2 inch balls and place on your tortilla press, which is lined with a plastic circle to prevent sticking. Flatten slightly, cover with another plastic circle, and press until a 4 to 5 inch tortilla. Remove the top plastic circle and spoon a few tbsp of filling onto the middle of the tortilla. Fold one half of the tortilla over the filling, forming a half moon. Seal the edges with your fingers or with a fork. Repeat the process with the rest of the dough. Preheat your air fryer to 400 degrees Fahrenheit and brush the tops of the empanadas with olive oil and place into the air fryer. Cook for 18-19 minutes, until golden brown and crispy. Serve with salsa of choice and enjoy!!