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Air Fryer Empanadas

Crispy and flavorful air fried empanadas that are quick to make and perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
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.