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Air Fryer Beef Empanadas
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
15
Prep Time:
20 mins
Total Time:
2 hrs
With an irresistible filling and a flaky, golden crust, empanadas are the handheld meal that we dream of. We love our classic beef empanadas, but on days when we just don’t feel like turning on the oven, we turn to this air fryer recipe. We use the same filling and easy, homemade dough, but bake them in the air fryer for a weeknight dinner (or appetizer) that is every bit as satisfying with less time and effort. Here’s everything you need to know.
The dough:
We use an easy yet flaky homemade dough in this recipe. It comes together in no time, and results in the perfect crust for our filling. That being said, if you’re not feeling like making your own dough, we have another option for you: potsticker wrappers. If you'd like to go the potsticker route, fill each wrapper with about 1 teaspoon of meat (if you add too much filling, the wrapper will break). Dip a finger in water and run alongside the edges of the wrapper, then fold and seal with tines of a fork. Follow our air fryer potsticker recipe for even more tips and tricks.
The filling:
We love this cheesy ground beef filling, but you can really customize it as you please. Leave out the pickled jalapeños if you’re not a fan, or if you really want to amp up the filling, add in a splash of red wine vinegar, finely chopped capers and green olives, and a good squeeze of yellow mustard.
Not feeling ground beef? Take filling inspiration from our pumpkin empanadas, chicken empanadas, and empanadas sin carne, then bake in the air fryer as directed.
Storage:
While they’re best fresh, you can keep these cooked empanadas in the refrigerator in an airtight container for up to 3 days. If you want them to last longer, we recommend freezing them.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Dough
- 3 cups
(360 g.) all-purpose flour, plus more for surface
- 1 tsp.
kosher salt
- 1 tsp.
baking powder
- 1/2 cup
(1 stick) cold unsalted butter, cut into cubes
- 1
large egg
Filling & Assembly
- 1 Tbsp.
extra-virgin olive oil
- 1
yellow onion, finely chopped
- 2
garlic cloves, finely chopped
- 1 lb.
ground beef
- 1 Tbsp.
tomato paste
- 1 tsp.
dried oregano
- 1 tsp.
ground cumin
- 1/2 tsp.
paprika
Kosher salt
Freshly ground black pepper
- 1/2 cup
chopped pickled jalapeños
- 1/2 cup
chopped tomatoes
- 1 1/4 cups
shredded cheddar
- 1 1/4 cups
shredded Monterey Jack
Chopped fresh cilantro and sour cream, for serving
Directions
Dough
- Step 1In a large bowl, whisk flour, salt, and baking powder. Cut butter into flour with your hands or a pastry cutter until pea-sized pieces form. Add egg and 3/4 cup water and mix with a wooden spoon until a dough forms.
- Step 2Turn out dough on a lightly floured surface and knead until smooth, about 5 minutes.
- Step 3Wrap dough in plastic wrap and refrigerate at least 1 hour and up to overnight.
Filling & Assembly
- Step 1In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, about 5 minutes. Drain fat.
- Step 2Return pan to medium heat and stir tomato paste into beef mixture. Add oregano, cumin, and paprika; season with salt and pepper. Add jalapeños and tomatoes and cook, stirring, until warmed through, about 3 minutes. Let cool slightly.
- Step 3On a lightly floured surface, divide dough in half. Roll one half to 1/4" thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds (you should have about 15).
- Step 4Lightly moisten outer edge of a dough round with water. Place about 2 tablespoons filling in the center. Top with some cheddar and Monterey. Fold dough in half over filling. Using a fork, crimp edges together. Repeat with remaining filling, dough, and cheese.
- Step 5Heat air fryer to 400°. Working in batches, arrange empanadas in a parchment-lined air fryer basket, making sure they don't touch.
- Step 6Cook empanadas until golden brown and filling is warmed through, about 10 minutes.
- Step 7Top with cilantro and serve with sour cream alongside.
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