These crispy Air Fryer Empanadas deliver authentic Latin flavors with a modern, healthier twist. Each golden-brown pocket packs 9g of protein while keeping calories sensible at 339 per serving.
The flaky pastry encases your favorite fillings and achieves that perfect crunch in just 20 minutes of cooking time. With minimal prep and maximum flavor, these handheld delights make an impressive appetizer or satisfying main course that’s sure to become a family favorite.
Ingredients for Air Fryer Empanadas
- Ground Beef: 1 pound of 85/15 blend for optimal flavor and juiciness
- Fresh Vegetables: ½ cup each of diced onion, bell pepper, carrot, and frozen peas
- Aromatics: 2 minced garlic cloves for rich flavor
- Seasonings: 1 tsp each of cumin, chili powder, salt; ½ tsp each of paprika and optional red pepper flakes
- Liquid: ½ cup beef broth to enhance flavors
- Pastry: 2 packages refrigerated pie crust (4 crusts total)
- Coating: 1 large egg beaten with a splash of water for golden finish
Step-by-Step Instructions
- Prepare the Filling: Brown the ground beef in a large skillet over medium heat for about 5 minutes, breaking it into small pieces
- Add Vegetables: Incorporate onion, bell pepper, carrot, and peas. Cook until vegetables begin to soften, about 5 minutes
- Season: Mix in garlic and all seasonings, then add beef broth. Simmer until liquid evaporates (7-10 minutes)
- Form Empanadas: Cut four 4-inch circles from each pie crust on a floured surface
- Fill and Seal: Place ⅓ cup filling in each circle, brush edges with egg wash, fold, and crimp to seal completely
- Prepare for Air Frying: Coat air fryer basket with olive oil spray, arrange empanadas without overcrowding
- Air Fry: Cook at 380ºF for 8 minutes until golden brown, working in batches as needed
- Serve: Present warm or at room temperature with sour cream and salsa for dipping
Cooking Techniques
The key to perfect empanadas is getting that beautiful golden-brown crust! When using your air fryer, space the empanadas about 1 inch apart so the hot air can circulate freely. The double coating – egg wash plus olive oil spray – creates that amazing crispy exterior. If you’re new to crimping dough, don’t worry! A simple fork-press along the edges works just as well as the traditional rope-style crimp.
Helpful Variations
These empanadas are super flexible! Try ground turkey or chicken instead of beef for a lighter option. Vegetarian? Skip the meat and double up on veggies – sweet potatoes and black beans make an amazing filling. You can spice things up by adding diced jalapeños or dial back the heat by skipping the red pepper flakes. If you’re in a rush, store-bought pie crust works great, but you can also use empanada dough from the Latin food section of your grocery store.
Serving Ideas
Make your empanada feast extra special with a variety of dips! Besides the classic sour cream and salsa, try guacamole, chimichurri, or a spicy chipotle ranch. These little pockets are perfect for parties – set up a dip station and let everyone mix and match their favorites. They’re also great with a fresh side salad or Mexican-style rice for a complete meal.
Storage Tips
Made too many? Lucky you! Let your empanadas cool completely, then pop them in an airtight container. They’ll stay good in the fridge for 3-4 days. To reheat, just put them back in the air fryer at 350°F for 2-3 minutes – they’ll crisp right up! You can even freeze them for up to 3 months. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. No need to thaw before reheating!
Air Fryer Empanadas
Equipment
- Air Fryer
- Large Skillet
Ingredients
For the Filling
- 1 pound ground beef 85/15
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced carrot
- 1/2 cup frozen peas
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes optional
- 1/2 cup beef broth
For Assembly
- 2 packages refrigerated pie crust 4 crusts total
- 1 large egg beaten with a splash of water
Instructions
- Add the ground beef to a large skillet set over medium heat. Cook the beef, breaking it up into small pieces until it is almost fully browned – about 5 minutes.
- Next add the onion, bell pepper, carrot, and peas. Cook for another 5 minutes, or until the vegetables are just starting to become tender.
- Next add the garlic, cumin, chili powder, salt, paprika, and red pepper flakes. Stir to combine. Add the beef broth and bring the mixture to a simmer. Cook until all of the liquid has evaporated– about 7-10 minutes.
- Remove the beef mixture from the heat and set it aside until it is cool enough to handle. Unroll the pie crusts on a lightly floured surface and cut out four (approximately 4″ circles) from each one.
- Fill each piece of dough with ⅓ cup of filling. Brush the edges of the dough with egg wash and then fold one side of the circle over to the other to seal in the filling. Fold or crimp the edges of the empanadas to ensure they are completely sealed.
- Air fry the empanadas at 380ºF/193ºC for 8 minutes or until they are golden brown. Repeat with the remaining empanadas.
- Serve with sour cream and salsa for dipping. Enjoy warm or at room temperature.
