Air Fryer Beef Empanadas

I have been making these Air Fryer Beef Empanadas for years now, and they always turn out perfectly, with a crispy, golden-brown exterior and a rich, savory filling of ground beef, tomatoes, chiles, and cheese. Instead of deep-frying these little pies, I use the air fryer for a healthier dish with its famous authentic crispiness and flavor and none of the excess oil. These will surely become a favorite with your family as well.

I love a good, hearty, and satisfying snack, and these meat-filled pastry pockets are just that. They also make a great car snack on long road trips, and my kids love it when I add these to their lunchboxes along with some veggies, and for dessert, an apple hand pie or Air Fryer pumpkin pie.

This recipe is so easy and versatile. I personally like to make homemade dough, but if you are in a rush, premade pie dough will work just fine. Also, when it comes to the fillings, I like to get creative and experiment. I have replaced the ground beef with ground turkey, chicken, pork, Italian sausage, and even tempeh. So many delicious variations are possible! Air-fried beef empanadas make a crowd-pleasing appetizer and are ideal for larger gatherings, when finger food is served. It pairs well with an array of dipping sauces and other small bites.

Why you will love this recipe 

• The ultimate appetizer or party food: I can whip these up in minutes and serve them as appetizers for game day or any party with other snacks like wings, chips and dip, or sliders. Also, they make a great afternoon snack; the kids love munching on them after school.
• Quick and easy: It only takes a few steps and less than 30 minutes to prepare these ground beef empanadas, and less than 15 minutes to cook them in the air fryer. The only thing that takes a long time is waiting for the dough to chill.
• No oven needed: These are perfect for summer because I don’t have to use my oven. I just brown the meat in a skillet and cook the empanadas in the air fryer. 
• Kids love them: My kids will devour these, so I usually make several batches. They freeze well, too, just in case we don’t finish them all. They also freeze well, so I make a bunch and freeze them for later.

What you will need

For the dough

• Dry ingredients: All-purpose flour has just the right amount of protein to provide the strength and elasticity to hold the fillings without making the dough tough or chewy. Baking powder helps lighten the dough, creating a tender, slightly puffy crust from the small air bubbles it forms.
• Wet ingredients: I use cold butter, cut into small pieces, to create solid pockets of fat that melt as it bakes, creating steamy layers for lighter empanadas. For a tender, rich texture, I add a beaten egg, which tenderizes the dough and provides protein for better structure. I also add a bit of water to activate the gluten, so the dough is pliable and easier to shape.
• Seasonings: I only add salt to the dough to enhance flavor and strengthen the gluten.

For the filling

• Beef and oil: I use organic ground beef, about 80 to 85% lean, so it is full of flavor with not too much grease. Extra-virgin olive oil is my choice for sautéing because it has a high smoke point, a mild flavor, and contains antioxidants and monounsaturated fats. I brush the empanadas with egg wash before frying them to give them a glossy brown coating and crispy texture. It also helps seal the edges like glue.  
• Cheese: I use both cheddar cheese and Monterey Jack cheese in these empanadas. The cheddar has a sharp, rich taste, and Monterey Jack is mild and gooey. I shred them both myself because the pre-shredded cheese has stabilizers that prevent it from melting.  
• Produce: Chopped yellow onion adds a slightly sweet, mellow onion flavor and keeps the meat moist. Minced garlic infuses the filling with an intense flavor, which is important because the meat cooks so quickly. For a bit of acidity, moisture, and juiciness, I add chopped tomatoes to the mix. Tomato paste is also added for a concentrated tomato flavor that helps thicken the filling while adding sauciness and richness. Diced green chiles add a smoky and gentle heat with a hint of earthiness. 
• Seasonings: Besides salt and pepper, I also use dried oregano for an aromatic, herbal depth of flavor, parsley for a vibrant, fresh taste, cumin for a bit of warmth, and smoked paprika to mimic the deep-fried flavor without the oil. 

How to make 

Make the dough: First, I whisk the flour, baking powder, and salt in a large bowl, then work in the butter with your hands. Once the butter is worked into small granules, I mix in the egg and water until the dough is formed. Then, I knead the dough on a floured surface for a few minutes until it is smooth before wrapping it in plastic and chilling it for at least an hour. 

Brown the beef: Heat the olive oil in a large skillet over medium heat, then cook the onion until soft, about 3 to 5 minutes. Then I add the garlic and cook it until fragrant, about a minute. The ground beef goes in next. I cook it on medium-low until it is no longer pink, breaking it up with a wooden spoon. This should take about 5 to 8 minutes. Then, I drain the grease well. 

Make the filling: Next, I turn the pan back up to medium and stir in the tomato paste, tomatoes, chiles, oregano, paprika, cumin, parsley, salt, and pepper. I cook this, stirring frequently, for about 3 to 5 minutes, until the juices have evaporated. 

Cut the rounds: While the filling cools, I place the dough on a floured surface and cut it in half. Rolling one half out to ¼ inch, I use a 4- to 5-inch cookie cutter to cut rounds. Then, I repeat with the rest of the dough. 

Fill the pastries: I wet the edge of one of the rounds, put 2 tablespoons of filling in the middle, then top it with Monterey Jack and cheddar cheese. I fold the dough in half over the filling, use a fork to crimp the edges together, and repeat with the remaining dough rounds. 

Preheat and prepare: I preheat the air fryer to 400 degrees F, whisk one egg with a bit of water in a small bowl, and use a pastry brush to brush the tops of each empanada. This will make them brown and shiny, and act as glue to hold them together. Then I poke a few tiny holes on the top of each one to let steam escape.

Air fry the empanadas: Once the air fryer is hot, I place the empanadas in the basket and cook for 10 to 12 minutes, or until golden brown. 

Serve with dips: Finally, I serve hot empanadas with my favorite dips.

Expert tip

Making sure the empanadas are crispy

Nobody likes chewy, soft empanadas. They are supposed to be light and crispy. The best way to ensure this happens is to make the perfect dough. Using cold butter cut into small cubes is the most important tip. Then, work it in with your fingers to make sure there are still small pea-sized lumps for a flaky, airy texture. After, it has to be chilled for at least one hour to let the gluten relax. When it is time, roll out the dough into very thin ¼ inch (or less) layers for a crispy result. Then, after filling the dough, coat it with an egg wash and air-fry them with enough space between them to ensure good air circulation. 

More tips to consider:

• Make sure there is enough space between each empanada. They need to have plenty of air circulation to cook evenly. I can fit 4 to 6 empanadas in my 6-quart Ninja air fryer, but some smaller ones can only handle 3.
• To make this easier and faster, use dough discs instead of making your own. You could even use pie crust or puff pastry. 
• Don’t fill the dough with hot filling. Make sure it is cool first, or it may make the bottoms soggy. 
• Another way to keep the dough from becoming soggy is to poke a few small holes in the top to let steam escape. 
• Flip the empanadas halfway through cooking to brown and crisp them on both sides. 

Recipe variations and add-ins:

• Different meat: Instead of ground beef, try these empanadas with ground chicken, turkey, or sausage. They are also delicious with shredded meat.
• Barbacoa beef: This Chipotle copycat recipe for juicy Barbacoa beef is a delectable way to fill these empanadas, replacing regular ground beef. Made from beef brisket, chipotle chiles, and lots of garlic, onion, and other spices, it is full of tantalizing flavors.
• Spicy empanadas: For those who like their empanadas hot, I switch the green chiles to jalapenos and add some of my homemade Cajun seasoning.
• More veggies: Toss in some chopped bell peppers, mushrooms, olives, and roasted corn for extra flavor and texture.
• Pizza empanadas: My kids love it when I make pizza empanadas. Just add chopped pepperoni, use green bell peppers instead of green chiles, substitute Italian seasoning for the other spices, swap pizza sauce for tomato paste, and use mozzarella cheese instead of cheddar.

Serving suggestions:

These little pockets of seasoned meat and gooey cheese are fun to serve with a variety of dips and sauces, letting guests choose what they like. My favorite is this homemade salsa made with cherry tomatoes, lime, garlic, cilantro, and jalapenos, but any kind of salsa or hot sauce will do. Chimichurri is another of my favorite dipping sauces, and my husband loves garlic aioli. You can get my easy recipe for these chimichurri chicken breasts and just make the sauce.

Sometimes, I serve these with chipotles in adobo sauce. It is tangy and slightly sweet with a bit of kick to heat things up. The tomato puree, brown sugar, and apple cider vinegar help tone down the heat and add tons of flavor. Speaking of Chipotle, I like to serve these empanadas with Chipotle sauce and copycat Chipotle black beans made with garlic, lime, and fresh seasonings. Don’t forget the cocktails! I recommend strawberry margarita, melon margarita, kiwi margarita, or blueberry margarita that will knock your socks off!

How to store leftovers:

• Refrigerate: I pack my leftover air fryer beef empanadas in plastic and put them in a sealed container. They will stay fresh for up to a week.  
• Freezing: If I have a lot of empanadas left over, I usually put them in small, separate freezer bags, wrapped in plastic first. That way, I can take one out at a time instead of thawing them all when I just want one or two. 
• Defrost: The best way to thaw these is to put them in the fridge overnight. 
• Reheating: I reheat mine in the air fryer at 350 for 3 to 5 minutes. 

Frequently asked questions

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