200 g chilled pie crust dough (pâte brisée) or pizza dough
Stir the chorizo with the shallot and bell pepper in a skillet and fry on low heat for 2 to 3 minutes until the bell pepper is tender. Take off the heat and stir in the parsley. Allow the mixture to cool.
Preheat the AirFryer to 200°C.
Use a glass to cut twenty 5 cm rounds from the dough. Scoop a spoonful of the chorizo mixture onto each round. Press the edges together between thumb and index finger, creating a scallop pattern.
Put 10 empanadas in the basket and slide the basket into the AirFryer. Set the timer to 10 minutes and bake the empanadas until they are golden brown and done.
Bake the remaining empanadas in the same way. Serve the empanadas lukewarm.