Crispy and Flavorful Air Fryer Empanadas

Air Fryer Empanadas are a total weeknight lifesaver when you’re stuck in that “ugh, what’s for dinner” rut. Picture this: you’re hungry, craving something savory, but you’re not about to deep fry or spend hours in the kitchen. Hello, air fryer empanadas! They somehow turn out crispy and packed with flavor—seriously, it’s like a little party in your mouth, minus all the greasy mess. If you’ve ever wrestled with soggy pastry or bland fillings, you’re in for a treat. Let’s dive in and fix those empanada woes once and for all! 

Empanada Dough

Okay, so dough used to intimidate me—like, a lot. But here’s the honest truth: empanada dough is friendlier than it looks. Sometimes I grab pre-made pie dough (no shame), but when I have extra time, whipping up a fresh batch is surprisingly basic. You toss flour, a pinch of salt, and a dab of butter into a bowl and mix till crumbly. Then, add just enough cold water so it sticks together. I learned the hard way that a splash too much and you’ve got stickiness for days, so go slow.

The real kicker? Letting your dough rest in the fridge. Makes it way easier to roll out. You want it thin, not see-through, but not thick and doughy either. About the thickness of two stacked quarters. If you skimp on this, you might get chewy empanadas, which—unfortunately—aren’t great.

“These turned out so flaky, my picky husband asked for seconds! And leftovers actually stayed tender, not tough like some past recipes I’ve tried.” — Kelsey M.

How to Make Air Fried Empanadas

So you’ve got your dough. Now what? Making air fryer empanadas is all about keeping things simple. I use an air fryer set at 370°F. Guys, don’t overcrowd the basket. If there’s not enough space around each one, they kind of steam and go limp—bad news. Dab the tops with a bit of beaten egg for that gorgeous color; doesn’t matter if it drips, honestly.

Place them in for about 10 to 12 minutes. Peek at 8 minutes—air fryers are quirky, and some run hotter. If the edges turn golden brown (my favorite part), you’re in business. If you’re like me and crave maximum crunch, let them go a minute longer but watch closely. Overdone = tough. Oh, and don’t even bother flipping halfway—this isn’t a pancake stand.

The Beef Filling

Alright, this is where it gets juicy. My top tip: cook the beef filling a day ahead if you can. Tastes even better when the flavors have had time to mingle. I go with lean ground beef, but any ground meat works. Fry it up with onions, garlic, a smidge of cumin, maybe some sweet paprika. Some people toss in peas or olives but honestly, it’s whatever’s hanging out in my fridge.

Taste as you go—that’s the secret. Too bland and, well, no one will ask for seconds. Don’t forget a spoonful of tomato paste for depth; it helps tie everything together. Scoop about a tablespoon or so onto your dough circle. Don’t overstuff, unless you want a filling explosion (been there, messy aprons and all).

“I made these with my grandma’s sofrito and oh wow, they were better than what you buy at corner bakeries!” — Rico T.

Variations

Let’s be real, half the fun is playing around with the filling. Not into beef? Go wild with shredded chicken and leftover veggies. I’ve dumped in black beans and corn when my fridge is practically empty. Cheese? Oh yes. Monterey jack or cheddar melts like a dream.

• Try a sweet touch with cooked apples and cinnamon. Dessert empanadas, anyone?
• Got leftover pulled pork? Shove it in there with a squirt of BBQ sauce.
• Spinach and feta make a killer vegetarian twist.
• You can even toss in mushrooms, jalapeños, or whatever you’ve got lurking in the crisper drawer.

Storing and Reheating

Let’s talk leftovers—assuming you even have some. Pop any extra air fryer empanadas into a sealed container once they cool (don’t trap the steam, or they’ll go sad and soggy). I find they keep best for up to three days in the fridge. If you want to freeze a batch, wrap them tightly and they’ll survive a month, easy.

To reheat, skip the microwave if you can. Toss them back in the air fryer for about 4 minutes at 350°F. The outside crisps up again, and it’s almost as good as fresh. I honestly think leftover empanadas should be their own food group.

Common Questions

Can I use store-bought dough?
Absolutely! If you’re in a pinch, use pie dough or even biscuit dough. No one’s judging.

Do I have to flip them in the air fryer?
Nope, not needed. They cook evenly on both sides if spaced right.

What dipping sauces should I serve?
Salsa, chimichurri, or plain sour cream work great. Even ranch if you’re feeling low-key.

Can I prep these ahead for parties?
Yes! Assemble them, cover, and refrigerate for up to a day before cooking.

Any gluten-free options?
Use a gluten-free flour mix for the dough, just adjust the water as needed.

So… Ready to Try These Out?

Empanadas in the air fryer are a total weekday hero—crispy, warm, way less oil, and crazy easy. You can use homemade dough or just grab some at the store. Stuff in your favorites, toss them in the air fryer, and boom! If you want to learn more, check out these awesome guides for step-by-step tips: How To Make Crispy Air Fryer Empanadas | Healthy Delicious and Air Fryer Empanadas (Beef) – Skinnytaste. Don’t overthink it—jump in and give it a whirl. I’m betting these will end up in your regular rotation. Happy crunching! 

Air Fryer Empanadas

Crispy and flavorful air fried empanadas that are quick to make and perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Latin American, Mexican

Calories: 250

Ingredients Method Notes

Ingredients

  

Empanada Dough

• 2 cups all-purpose flour Can substitute with gluten-free flour mix.
• 1/2 teaspoon salt
• 1/4 cup unsalted butter Cold and cubed.
• 3-4 tablespoons cold water Add gradually until dough holds together.

Beef Filling

• 1 pound lean ground beef Can substitute with shredded chicken or other meats.
• 1 medium onion Chopped.
• 2 cloves garlic Minced.
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 tablespoon tomato paste Adds depth to the filling.
• 1 cup peas or olives Optional additions.

Extras

• 1 beaten egg For brushing on the empanadas.

Method

 

Prepare Dough

1. In a bowl, mix flour, salt, and cubed butter until crumbly.
2. Add cold water gradually, mixing until the dough holds together.
3. Wrap in plastic and refrigerate for at least 30 minutes.

Prepare Filling

1. In a skillet over medium heat, cook ground beef until browned.
2. Add chopped onion, minced garlic, cumin, and paprika; cook until onion is translucent.
3. Stir in tomato paste and optional peas or olives. Cook for an additional 2 minutes.

Assemble Empanadas

1. Preheat the air fryer to 370°F (188°C).
2. Roll out the dough to about 1/8 inch thick and cut into circles.
3. Place a tablespoon of filling on one half of each circle.
4. Fold over the dough and seal the edges using a fork.
5. Brush the tops with beaten egg.

Cook Empanadas

1. Place the empanadas in the air fryer basket, ensuring they are not overcrowded.
2. Air fry for 10-12 minutes, checking at 8 minutes for doneness.
3. Once golden brown, remove and let cool briefly before serving.

Notes

Store leftovers in a sealed container for up to 3 days in the fridge. Reheat in the air fryer for best texture.