Why You’ll Love This Recipe
Using the air fryer makes these empanadas lighter and quicker than traditional fried versions while still delivering a beautifully crisp crust. The hot circulating air ensures even browning with minimal oil.
They’re also highly customizable. You can adjust the spices, add vegetables, or switch up the protein to suit your taste. Plus, they’re freezer-friendly, making them ideal for meal prep or last-minute entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
empanada dough discs (store-bought or homemade)
ground beef
onion, finely diced
garlic, minced
red bell pepper, finely diced
tomato paste
ground cumin
paprika
dried oregano
salt
black pepper
egg, beaten (for sealing and brushing)
olive oil spray
Directions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
- Add diced onion, garlic, and red bell pepper. Cook until softened, about 3–4 minutes.
- Stir in tomato paste, cumin, paprika, oregano, salt, and black pepper. Cook for another 2–3 minutes, allowing the flavors to blend.
- Remove from heat and let the filling cool slightly.
- Place a spoonful of the beef mixture in the center of each empanada dough disc.
- Fold the dough over to form a half-moon shape. Press the edges together and seal with a fork.
- Lightly brush the tops with beaten egg and spray with olive oil.
- Preheat the air fryer to 375°F (190°C).
- Arrange the empanadas in a single layer in the air fryer basket, leaving space between them. Cook in batches if necessary.
- Air fry for 8–12 minutes, or until golden brown and crispy.
- Let cool slightly before serving.
Servings and timing
Servings: 8–10 empanadas
Prep time: 20 minutes
Cook time: 10 minutes per batch
Total time: 30–40 minutes
Variations
Add chopped olives or raisins for a sweet and savory contrast.
Include shredded cheese in the filling for extra richness.
Swap ground beef for ground chicken, turkey, or plant-based alternatives.
Spice it up with a pinch of cayenne pepper or diced jalapeños.
Brush with garlic butter instead of egg wash for added flavor.
Storage/Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
To reheat, place them back in the air fryer at 350°F (175°C) for 3–5 minutes until warmed through and crisp again.
You can freeze unbaked empanadas on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Air fry from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I bake these instead of air frying?
Yes, bake at 400°F (200°C) for 18–22 minutes or until golden brown.
Do I need to preheat the air fryer?
Preheating helps ensure even cooking and a crisp exterior.
Can I use homemade dough?
Absolutely. Homemade empanada dough works wonderfully if you prefer from-scratch preparation.
How do I keep the empanadas from bursting open?
Avoid overfilling and press the edges firmly to seal.
Can I make these ahead of time?
Yes, assemble them in advance and refrigerate until ready to cook.
What dipping sauces pair well?
Salsa, chimichurri, sour cream, or spicy aioli complement them nicely.
Can I add vegetables?
Yes, finely chopped spinach, corn, or mushrooms make great additions.
How do I know when they’re done?
They should be golden brown and crisp on the outside, with the filling fully heated through.
Are these freezer-friendly?
Yes, both baked and unbaked empanadas can be frozen.
Can I make mini empanadas?
Yes, simply use smaller dough discs and reduce the cooking time slightly.
Conclusion
Air Fryer Beef Empanadas are a crispy, flavorful, and convenient take on a beloved classic. With a perfectly seasoned filling and golden crust, they’re ideal for snacks, gatherings, or easy dinners. Thanks to the air fryer, you get all the crunch with less oil and less fuss—making this recipe one you’ll return to again and again.
PrintAir Fryer Beef Empanadas
Air Fryer Beef Empanadas are golden and crispy on the outside with a savory, seasoned beef filling inside. Made lighter in the air fryer, these handheld pastries are perfect for snacks, appetizers, or an easy dinner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8–10 empanadas
- Category: Main Course
- Method: Air Fryer
- Cuisine: Latin American
- Diet: Low Lactose
Ingredients
- 10 empanada dough discs
- 1 pound ground beef
- 1/2 cup onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup red bell pepper, finely diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten (for sealing and brushing)
- Olive oil spray
Instructions
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat if needed.
- Add diced onion, garlic, and red bell pepper. Cook for 3–4 minutes until softened.
- Stir in tomato paste, cumin, paprika, oregano, salt, and black pepper. Cook for 2–3 minutes to blend flavors.
- Remove from heat and allow filling to cool slightly.
- Place a spoonful of beef mixture in the center of each dough disc.
- Fold dough over into a half-moon shape and press edges firmly. Seal with a fork.
- Brush tops lightly with beaten egg and spray with olive oil.
- Preheat air fryer to 375°F (190°C).
- Arrange empanadas in a single layer in the basket, leaving space between them. Cook in batches if necessary.
- Air fry for 8–12 minutes until golden brown and crisp.
- Cool slightly before serving.
Notes
- Add chopped olives or raisins for a sweet and savory variation.
- Shredded cheese can be mixed into the filling for extra richness.
- Freeze unbaked empanadas for up to 2 months and cook from frozen with additional time.
- Reheat in the air fryer at 350°F for 3–5 minutes to restore crispness.
- Avoid overfilling to prevent bursting during cooking.
Nutrition
- Serving Size: 1 empanada
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 55 mg
