Air Fryer Empanadas
Delicious air fryer empanadas filled with a savory mixture of ground beef, potatoes, and spices, perfect for a quick meal or snack.
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.
Notes
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. Allow them to cool completely before storing in an airtight container in the fridge for up to 3 days.