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air fryer beef empanadas
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Air Fryer Beef Empanadas

Air Fryer Beef Empanadas are made with a crispy fried pastry filled with a rich and savory filling of ground beef, tomatoes, chiles, and cheese.
Course Appetizer, Main Course
Cuisine Hispanic, Mexican
Keyword Air Fryer Beef Empanadas
Prep Time 1 hour 30 minutes
Cook Time 9 minutes
Total Time 23 hours
Servings 6 servings
Calories 731kcal
Author Catalina Castravet

Ingredients

Dough:

  • 3 cups all-purpose flour plus more for surface
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup cold butter cut into cubes
  • 3/4 cup water
  • 1 large egg

Beef Filling:

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic minced
  • 1 lb. ground beef
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup chopped tomatoes
  • 1/2 cup diced green chiles
  • 1 1/2 cup shredded Cheddar
  • 1 1/2 cup Shredded Monterey Jack
  • Egg wash for brushing

Garnish:

  • Freshly chopped cilantro for garnish
  • Sour cream for dipping
US Customary - Metric

Instructions

Make the dough:

  • In a large bowl, whisk together the flour, salt, and baking powder. Using your hands or a pastry cutter work the butter into the flour mixture until pea-sized granules are formed.
  • Add the water and egg and mix until a dough forms.
  • Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes.
  • Wrap in plastic wrap and refrigerate for at least 1 hour.

Make the filling:

  • In a large skillet over medium heat, add oil to a cast iron pan or non-stick skillet, heat oil.
  • Add onion and cook until soft, about 3-5 minutes, then add garlic and cook until fragrant, 1 minute.
  • Add ground beef and cook, breaking it with a wooden spoon, until no longer pink, 5-7 minutes. Drain fat.
  • Return pan to medium heat, and stir in the tomato paste, add oregano, parsley, cumin, paprika, salt, and pepper.
  • Add tomatoes and chiles and cook for about 3-5 minutes. Remove from heat and let cool slightly.

Make the empanadas:

  • Place dough on a lightly floured surface and divide in half.
  • Roll one half out to ¼” thick and using a 4.5” round cookie cutter or a cup, cut out rounds. Repeat with remaining dough.
  • Lightly moisten the outer edge of a dough round with water and place about 2 tablespoons of filling in the center. Top with cheddar and Monterey cheese.
  • Fold dough in half over the filling. Use a fork to crimp the edges together. Repeat with the remaining filling and dough rounds.

Bake in the oven option:

  • Preheat oven to 400 degrees F and line two large baking sheets with parchment paper. Set aside.
  • Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.
  • Garnish with cilantro and serve with sour cream.

Air fry:

  • Preheat the air fryer to 400 degrees F.
  • Place empanadas in a parchment-lined Air Fryer basket, making sure they don't touch and cook in batches for 10-12 minutes, or until golden.
  • Garnish with cilantro and serve with sour cream.

Nutrition

Calories: 731kcal | Carbohydrates: 48g | Protein: 34g | Fat: 57g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 176mg | Sodium: 1013mg | Potassium: 606mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1306IU | Vitamin C: 8mg | Calcium: 569mg | Iron: 7mg