Air Fryer Empanadas are delicious pockets of flavor that everyone loves. These savory pastries are filled with a tasty mixture of ground beef, potatoes, and spices. Making them in an air fryer is quick and easy, making it perfect for a busy weeknight meal or a fun weekend snack!
Why Make This Recipe
This Air Fryer Empanadas recipe is a great choice for several reasons. First, the air fryer ensures a crispy treat without the extra oil of deep frying. It’s also versatile—you can change the filling based on your favorite ingredients. Plus, they are quick to prepare, making them ideal for both beginners and experienced cooks.
How to Make Air Fryer Empanadas
Ingredients:
- 4 ounces diced potato
- ½ pound lean ground beef
- ⅓ cup yellow onion (minced)
- ½ red bell pepper (finely diced)
- ⅓ cup frozen peas
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- ¼ cup beef broth
- 2 premade pie crusts
- 2 egg whites
- 2 tablespoons water
Directions:
- Boil the diced potato in water until they are fork-tender. Drain and set aside.
- In a large frying pan, sauté the ground beef and minced yellow onion until the beef is evenly browned.
- Add the finely diced red bell pepper and frozen peas to the pan. Sauté for another 5-7 minutes until the vegetables are tender.
- Stir in the minced garlic, salt, pepper, paprika, cumin, oregano, chili powder, cooked potatoes, tomato paste, and beef broth. Mix well and sauté until the liquid reduces. Remove the filling from heat.
- Roll out the premade pie crusts and cut them into about 4-inch circles using a cookie cutter or a rimmed cup. Gather and reroll scraps to make at least 10 circles.
- In a small bowl, whisk together the egg whites and water to make an egg wash.
- Place one dough circle on a work surface and add about two tablespoons of filling in the center. Brush the edge of the dough with egg wash.
- Fold the dough over the filling, creating a half circle. Use a fork to crimp the edges. Repeat with the remaining dough and filling.
- Brush each empanada with egg wash and air fry at 350°F for 8-10 minutes, turning halfway through. Work in batches to keep space between the empanadas.
How to Serve Air Fryer Empanadas
Once your Air Fryer Empanadas are out of the air fryer, serve them warm. They pair well with a side of salsa, guacamole, or a simple salad. Enjoy them as a snack or part of a meal!
How to Store Air Fryer Empanadas
If you have any leftovers, let them cool completely. Store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them back in the air fryer for a few minutes to get them crispy again.
Tips to Make Air Fryer Empanadas
- Make sure not to overstuff the empanadas to prevent leaks during cooking.
- Experiment with different fillings like chicken, cheese, or vegetables to switch things up.
- Keep an eye on the empanadas while they’re cooking to ensure they don’t overcook.
Variation
For a vegetarian option, substitute the ground beef with black beans or lentils. You can also add more vegetables like corn or mushrooms for added flavor!
FAQs
1. Can I freeze the empanadas?
Yes, you can freeze uncooked empanadas. Just assemble them, then place them on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag. Cook from frozen, adding a few minutes to the air frying time.
2. Can I use homemade pie crust?
Absolutely! If you prefer to make your own pie crust, it will work perfectly for this recipe.
3. How do I know when the empanadas are done?
The empanadas should be golden brown on the outside and crispy. You can also check that the filling is hot throughout before serving.
Air Fryer Empanadas
Ingredients
Filling Ingredients
- 4 ounces diced potato
- ½ pound lean ground beef
- ⅓ cup yellow onion (minced)
- ½ medium red bell pepper (finely diced)
- ⅓ cup frozen peas
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- ¼ cup beef broth
Dough Ingredients
- 2 premade pie crusts
- 2 whites egg whites For egg wash
- 2 tablespoons water For egg wash
Instructions
Preparation
- Boil the diced potato in water until they are fork-tender. Drain and set aside.
- In a large frying pan, sauté the ground beef and minced yellow onion until the beef is evenly browned.
- Add the finely diced red bell pepper and frozen peas to the pan. Sauté for another 5-7 minutes until the vegetables are tender.
- Stir in the minced garlic, salt, pepper, paprika, cumin, oregano, chili powder, cooked potatoes, tomato paste, and beef broth. Mix well and sauté until the liquid reduces. Remove the filling from heat.
- Roll out the premade pie crusts and cut them into about 4-inch circles using a cookie cutter or a rimmed cup. Gather and reroll scraps to make at least 10 circles.
- In a small bowl, whisk together the egg whites and water to make an egg wash.
Assembly
- Place one dough circle on a work surface and add about two tablespoons of filling in the center. Brush the edge of the dough with egg wash.
- Fold the dough over the filling, creating a half circle. Use a fork to crimp the edges. Repeat with the remaining dough and filling.
Cooking
- Brush each empanada with egg wash and air fry at 350°F for 8-10 minutes, turning halfway through. Work in batches to keep space between the empanadas.
