Go Back
Homemade Air Fryer Beef Empanadas recipe photo

Air Fryer Beef Empanadas

These Air Fryer Beef Empanadas are a delicious, healthier twist on a classic! Crispy, flaky pockets filled with savory beef will impress everyone!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 3 cups all-purpose flour plus more for the surface
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup cold butter cut into cubes
  • 3/4 cup water cold
  • 1 large egg
  • 2 tablespoons extra-virgin olive oil
For the Filling:
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 lb. ground beef
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • to taste kosher salt and freshly ground black pepper
  • 1/2 cup chopped tomatoes
  • 1/2 cup diced green chiles
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 egg egg wash for brushing
  • to taste freshly chopped cilantro for garnish
  • to taste sour cream for dipping

Equipment

  • Air Fryer
  • Mixing bowls
  • Rolling Pin
  • Pastry brush
  • Cutting board

Method
 

Stepwise Method:
  1. Step 1: Make the Dough. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of kosher salt, and 1 teaspoon of baking powder. Add in the cold butter, cutting it into the flour mixture until it resembles coarse crumbs. Gradually add in 3/4 cup of cold water, mixing until a dough forms. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Step 2: Prepare the Filling. In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped yellow onion and minced garlic, sautéing until the onion is translucent. Add the ground beef, breaking it apart as it cooks. Once browned, stir in the tomato paste, oregano, parsley, cumin, and smoked paprika. Season with kosher salt and freshly ground black pepper to taste. Add in the chopped tomatoes and diced green chiles, mixing until well combined. Remove from heat and allow to cool slightly. Stir in the shredded Cheddar and Monterey Jack cheeses.
  3. Step 3: Assemble the Empanadas. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter or a bowl to cut out circles of dough, approximately 4-5 inches in diameter. Place a generous tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. For an extra secure seal, crimp the edges with a fork.
  4. Step 4: Air Fry the Empanadas. Preheat your air fryer to 375°F (190°C). Arrange the empanadas in a single layer in the air fryer basket, ensuring they are not overcrowded. Brush the tops with an egg wash made from 1 beaten egg. Cook for 12-15 minutes, or until golden brown and crispy.
  5. Step 5: Serve and Enjoy! Once cooked, remove the empanadas from the air fryer and let them cool slightly. Garnish with freshly chopped cilantro and serve with sour cream for dipping.

Notes

  • For the best texture, ensure your butter is very cold before cutting it into the flour.
  • You can make the dough a day in advance and keep it refrigerated until you are ready to use it.
  • Don’t skip the egg wash! It helps to achieve that beautiful golden color and adds a nice sheen.
  • Be mindful not to overfill the empanadas, as this can cause them to burst open while cooking.