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Air Fryer Beef Empanadas

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Flaky pastry pockets filled with spiced ground beef, cooked in the air fryer until deeply golden. Faster than a traditional oven with equally crispy results.

Ingredients

Scale
  • For the filling:
  • 1 lb ground beef (80/20)
  • 1/2 medium onion, finely diced
  • 3 garlic cloves, minced
  • 1/2 red or green bell pepper, finely diced
  • 1/4 cup tomato sauce or crushed tomatoes
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/4 tsp dried oregano
  • Salt and pepper to taste
  • Optional: 1/4 cup green olives, sliced; 2 tbsp raisins
  • Optional: 1 hard-boiled egg, diced
  • For the shells:
  • 12 store-bought empanada discs (Goya brand, found in freezer section), thawed
  • Or: 2 rounds of refrigerated pie crust, cut into 4-inch circles
  • 1 egg beaten with 1 tbsp water (egg wash)

Instructions

  1. Brown ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain excess fat, then push beef to the side and add diced onion, garlic, and bell pepper. Cook 4 minutes until softened.
  2. Add tomato sauce, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir to combine and cook 3 minutes until slightly thickened and not watery. Stir in olives and raisins if using, then let the filling cool to room temperature before assembling.
  3. Lay an empanada disc flat on a clean surface. Place 2–3 tablespoons of filling in the center, leaving a 1/2-inch border all around. Add a small piece of diced hard-boiled egg on top of the filling if using.
  4. Fold the disc into a half-moon shape and press edges firmly together. Crimp the entire edge with a fork or use the repulgue technique; the seal must be firm to prevent blowouts. Brush the top with egg wash.
  5. Preheat the air fryer to 380°F and spray the basket lightly with cooking spray. Place empanadas in a single layer without touching (4–6 at a time).
  6. Air fry at 380°F for 12 minutes, flipping carefully at the 6-minute mark and brushing the other side with egg wash after flipping. Cook until evenly golden all over.
  7. Let empanadas rest 2–3 minutes before eating as the filling gets very hot.

Notes

Make-ahead: Assemble and refrigerate uncooked empanadas for up to 24 hours. Cook at 380°F for 12–14 minutes.

From frozen: Freeze assembled empanadas in a single layer until solid, then bag. Cook from frozen at 360°F for 16–18 minutes.

Sealing tip: Keep filling dry (cook until thickened) and do not overfill — excess filling prevents a good edge seal. After fork-crimping, press the edge once more with your fingers.

Egg wash: Essential for a deep golden color. Brush the second side after flipping to get color on both sides.

Find it online: https://airfrycentral.com/air-fryer-beef-empanadas-crispy-pockets-done-fast/