Go Back

Air Fryer Empanadas

Deliciously crispy on the outside and filled with a savory blend of beef, vegetables, and spices, these Air Fryer Empanadas are a nostalgic treat that can be enjoyed guilt-free.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 pieces
Course: Appetizer, Main Course, Snack
Cuisine: Comfort Food, Latin American
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 4 ounces diced potato Add a creamy texture; substitute with sweet potatoes for a different taste.
  • ½ pound lean ground beef Provides protein; turkey or chicken can be used for a lighter option.
  • ⅓ cup yellow onion, minced Creates a savory base; shallots can be used for a milder flavor.
  • ½ each red bell pepper, finely diced Adds sweetness and crunch; green bell peppers work too.
  • ⅓ cup frozen peas Offers a pop of color and nutrition; fresh peas can also be utilized.
  • 2 cloves garlic, minced Infuses the filling with depth; garlic powder is a handy alternative.
  • 1 teaspoon salt Enhances overall flavor; adjust to taste if you’re watching your sodium intake.
  • ½ teaspoon pepper Adds a sharp contrast; use black or white pepper based on your preference.
  • 1 teaspoon paprika Contributes smokiness; smoked paprika works excellently.
  • 1 teaspoon cumin Provides warmth and a bit of earthiness; coriander can be a substitute.
  • 1 teaspoon oregano Brings an herbal note; use Italian seasoning for a unique twist.
  • 1 teaspoon chili powder Pumps up the heat; adjust as desired for spice lovers.
  • 1 tablespoon tomato paste Thickens the filling; ketchup can substitute in a pinch.
  • ¼ cup beef broth Adds moisture; vegetable broth works well for a vegetarian version.
Dough Ingredients
  • 2 each premade pie crusts Base for empanadas; homemade dough can elevate the flavor.
  • 2 each egg whites Create a golden finish; milk or cream can be brushed on for a richer look.
  • 2 tablespoons water Combined with egg whites for egg wash.

Method
 

Preparation
  1. Boil the diced potato until fork-tender, then drain and set aside.
  2. In a large frying pan, sauté the ground beef and minced onion until the beef is evenly browned.
  3. Add the red bell pepper and frozen peas to the pan; sauté for another 5-7 minutes until the vegetables are tender.
  4. Incorporate the minced garlic, salt, pepper, paprika, cumin, oregano, chili powder, cooked potatoes, tomato paste, and beef broth; stir well and sauté until the liquid is reduced. Remove from heat and let cool slightly.
  5. Roll out the premade pie crusts and cut them into 4-inch circles using a cookie cutter or a large cup.
  6. Prepare an egg wash by whisking the egg whites and water in a small bowl.
Assembly
  1. Place one dough circle on your work surface, add about two tablespoons of filling into its center, and brush one edge with egg wash.
  2. Fold the dough in half over the filling, creating a half-circle. Use a fork to crimp the edges together. Repeat with the remaining dough and filling.
  3. Brush each empanada with egg wash and air fry at 350°F for 8-10 minutes, turning halfway through, ensuring space between each empanada.

Notes

Serve with fresh salsa or avocado dip. Store leftovers in an airtight container in the fridge for up to three days. Uncooked empanadas can be frozen and cooked directly from frozen; just add a few extra minutes to the cooking time.