Galician chicharrones and azúa cheese empanada on airfryer

I prefer to put here the whole recipe with its ingredients to make it easier to explain and follow. So forget about the ingredients above ⬆️ INGREDIENTS DOUGH: ✔️250 grs whole wheat flour. ✔️ 75 grs. of olive oil ✔️75 grs of wine( you can put milk instead, but wine gives it a richer touch). ✔️1 egg for the dough and another for painting at the end. ✔️4 grs of salt. INGREDIENTS FOR THE FILLING: ✔️1/2 large onion. ✔️1/3 green bell bell pepper. ✔️1/3 of red bell bell pepper. ✔️1/2 tomato ✔️a little fresh parsley ✔️aove for sautéing ✔️200 grams of pork rinds ✔️100 grs. of arzúa type cheese

I made the dough in a bread maker but it can be easily made by hand. Mix all the ingredients together, knead and leave it in a ball while we prepare the filling. The dough has NO yeast, so we don't need to make it to rise. Set aside.

When it is cooked on that side, take out the dough and turn it over again. Paint the top of the dough with egg to give it a more golden color. We put it back in the fryer at 200 degrees and about 3-5 min depending on the model of fryer of each one.

Once browned, it is ready! I hope you like it !

Let's make the stuffing. To do this we chop the red and green bell pepper, the onion and the tomato together with the parsley. Fry in a pan with a little olive oil. Let it all cook well over medium heat, so it doesn't burn. When everything is well poached we will let it cool a little before putting it in the dough.

Let's go with the dough. We make two balls. The one with the base has to be a little bigger than the lid (not much more, just a little bit to close with the lid). Stretch well with a rolling pin, you will need to sprinkle with a little flour so it does not stick. We will put it in the fryer tray. The ideal is to put parchment paper (I did not have and I have put albal). Meanwhile preheat the fryer to 200 degrees.

We will put on the base the filling we have made (better if it is cold).

On top of the stuffing we have prepared we are going to put the pork rinds.

Now we will put the cheese. Better an arzúa type cheese that is creamy, but you can put the one you like the most.

Now we are going to stretch the top of our empanada. We will do it in the same way as the base. We reserve a little bit of dough to make some decorations (they can not be put but when browned are so crispy q are great). Cover the empanada with this dough. Seal the empanada with the bottom by making folds in the dough. Place strips of the reserved dough. In the center we make a hole for the dough to breathe. We prick our empanada with a knife to help the steam that is formed to come out.

We put the tray at a medium height. Temperature 200 degrees Time 7 min Each fryer, as well as ovens or microwaves, are different and it all depends on the model we have. I was controlling it and with that time it was enough. It has to be practically cooked but not browned.

Remove the tray, turn the dough over with the help of a plate. Put it back in the fryer. Same temperature and another 7 minutes or until you see that the dough is cooked on that side.