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Crispy Air Fryer Empanadas Recipe Easy Homemade Savory Beef Filling

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These crispy air fryer empanadas feature a golden, flaky crust filled with a savory, well-seasoned beef filling. Perfect for quick weeknight dinners, parties, or snacks, they deliver nostalgic comfort with a modern, easy cooking method.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cut into cubes
  • 1 large egg, room temperature
  • ⅓ cup cold water (adjust as needed)
  • 1 tablespoon vinegar
  • 1 pound ground beef (85% lean)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small bell pepper, finely diced (optional)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons tomato paste
  • ¼ cup beef broth or water
  • 2 tablespoons chopped fresh parsley or cilantro
  • 1 egg, beaten (for egg wash)
  • Cooking spray or a light brush of oil

Instructions

  1. Make the Dough: In a large bowl, whisk together the flour and salt. Add chilled butter cubes and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs. Beat the egg with the vinegar and cold water, then pour into the flour mixture. Mix gently until the dough just comes together (about 1-2 minutes). If it feels dry, add a teaspoon of water at a time. Wrap the dough in plastic and refrigerate for at least 30 minutes.
  2. Prepare the Filling: While the dough rests, heat a skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned (about 5-7 minutes). Drain excess fat if needed. Add chopped onions, garlic, and bell pepper; cook until softened, about 3-4 minutes. Stir in smoked paprika, cumin, oregano, salt, and pepper. Mix in tomato paste and beef broth, simmer until slightly thickened (about 5 minutes). Remove from heat and stir in fresh parsley or cilantro. Let cool completely.
  3. Roll Out and Cut Dough: On a lightly floured surface, roll dough to about 1/8 inch (3 mm) thick. Using a cookie cutter or lid, cut out circles approximately 5-6 inches (12-15 cm) in diameter. Gather scraps, re-roll, and repeat until all dough is used.
  4. Assemble Empanadas: Place a heaping tablespoon of the cooled beef filling in the center of each dough circle. Brush the edges with a little water, fold the dough over to form a half-moon shape, and press edges firmly. Crimp edges with a fork to seal completely.
  5. Apply Egg Wash: Lightly brush the tops of each empanada with beaten egg.
  6. Air Fry: Preheat air fryer to 375°F (190°C). Arrange empanadas in a single layer in the basket, leaving space between each. Lightly spray or brush with oil if desired. Cook for 10-12 minutes or until golden brown and crispy, flipping halfway through. Cook in batches if needed.
  7. Cool & Serve: Let empanadas cool for a few minutes on a wire rack before serving.

Notes

Chilling the dough before rolling is key for tenderness and easier handling. Keep the filling cool before assembly to prevent soggy dough. Seal edges firmly with a fork to avoid filling leaks. Do not overcrowd the air fryer basket; cook in batches if necessary. Reheat empanadas in the air fryer at 350°F for 5-7 minutes to maintain crispiness. Dough can be made ahead and refrigerated up to 24 hours. For gluten-free or vegan adaptations, substitute flour and butter accordingly.

Nutrition

Keywords: empanadas, air fryer, beef empanadas, crispy empanadas, savory snack, easy recipe, homemade empanadas

Find it online: https://tastypierecipes.com/crispy-air-fryer-empanadas-recipe-easy-homemade-savory-beef-filling/