Air Fryer Beef Empanadas – Crispy Golden Perfection in 30 Minutes
Golden, crispy, and bursting with savory beef filling, air fryer beef empanadas are about to become your new favorite weeknight dinner. These handheld pockets of joy deliver restaurant-quality results without the mess of deep frying. Did you know empanadas date back to medieval Spain and have traveled across continents, with each culture adding its own delicious twist?
Making them at home means you control the ingredients, save money, and create memories in the kitchen. If you loved our air fryer chicken taquitos, you’ll be obsessed with these empanadas. Get ready to impress your family with minimal effort and maximum flavor!
What Are Air Fryer Beef Empanadas?
Ever wondered why these delicious half-moon pastries have stolen hearts worldwide? Air fryer beef empanadas are seasoned ground beef wrapped in flaky dough and cooked to crispy perfection using hot circulating air. They’re like little treasure chests filled with savory goodness!
Why are they called empanadas? The name comes from the Spanish word “empanar,” meaning to wrap in bread. As the old saying goes, the way to a man’s heart is through his stomach, and these empanadas are the golden ticket. Ready to become the empanada master in your home? Let’s get cooking!
Why You’ll Love This Air Fryer Beef Empanadas Recipe
Restaurant Quality Without the Grease
These air fryer beef empanadas deliver that coveted crispy, golden exterior without submerging them in oil. The air fryer creates an incredible crunch while keeping the inside moist and flavorful. You’ll save hundreds of calories compared to traditional deep-fried versions, and your kitchen stays clean without oil splatter everywhere.
Budget-Friendly Family Meal
Making empanadas at home costs a fraction of what you’d pay at a restaurant or bakery. Ground beef is affordable and stretches far when combined with vegetables and seasonings. One batch makes enough to feed the whole family with leftovers for lunch the next day. You’re looking at less than two dollars per serving for a meal that tastes like a million bucks.
Customizable and Freezer-Friendly
The beauty of these empanadas lies in their versatility. Load them up with cheese, add jalapeños for heat, or swap beef for chicken or beans. Make a double batch and freeze half for those busy nights when cooking feels impossible. They go from freezer to table in under twenty minutes. If you enjoyed our air fryer beef tacos, you’ll appreciate how these empanadas offer similar flavors in a portable, party-ready format. Try making these this weekend and watch them disappear faster than you can say “más, por favor!”
How to Make Air Fryer Beef Empanadas
Quick Overview
These empanadas are surprisingly simple to prepare, even for beginners. You’ll create a flavorful beef filling seasoned with cumin, paprika, and garlic, then wrap it in store-bought or homemade dough. The air fryer does the heavy lifting, transforming each empanada into a crispy, golden masterpiece.
Time Breakdown:
- Prep Time: 25 minutes
- Cook Time: 12 minutes per batch
- Total Time: 45-50 minutes
- Servings: 12 empanadas
Key Ingredients for Air Fryer Beef Empanadas
For the Filling:
- 1 pound ground beef (80/20 blend works best)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced small
- 1/2 cup bell pepper, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup beef broth
- 1/4 cup green olives, chopped (optional)
- 2 hard-boiled eggs, chopped (traditional addition)
For Assembly:
- 12 empanada dough discs (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Cooking spray or oil mister
For Serving:
- Chimichurri sauce
- Salsa
- Sour cream
- Lime wedges
Step-by-Step Instructions
Prepare the Beef Filling
Start by heating a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for five to six minutes until the beef browns and develops a nice crust. Don’t drain the fat yet; it adds flavor.
Push the beef to one side of the pan and add the diced onion and minced garlic to the empty space. Sauté for two to three minutes until the onion becomes translucent and fragrant. Mix everything together.
Add the diced potato and bell pepper to the pan. These vegetables need a few extra minutes to soften, so stir them in and cook for another five minutes. The potatoes should start to become tender but still hold their shape.
Stir in the tomato paste, cumin, paprika, oregano, and cayenne pepper if using. Cook the spices with the meat mixture for one minute to bloom their flavors. This step makes a huge difference in the final taste.
Pour in the beef broth and bring everything to a simmer. Let it cook for eight to ten minutes until the liquid reduces and the potatoes are fully tender. The mixture should be moist but not soupy. If you’re adding olives and hard-boiled eggs, fold them in now.
Season the filling with salt and black pepper to taste. Remember, you want bold flavors since they’ll be enclosed in dough. Let the filling cool completely before assembling; warm filling makes the dough soggy and difficult to seal.
Assemble the Empanadas
Lay out your empanada dough discs on a clean work surface. If using frozen dough, make sure it’s completely thawed and at room temperature for easy handling.
Place two to three tablespoons of filling in the center of each disc, leaving about half an inch of space around the edges. Don’t overfill or the empanadas will burst during cooking.
Dip your finger in water and run it along the edge of the dough circle. This moisture acts as glue to seal the empanada properly.
Fold the dough over to create a half-moon shape, pressing the edges together firmly. Make sure there are no air pockets trapped inside.
Crimp the edges using a fork to create that classic empanada seal. Press down firmly all around the curved edge. Alternatively, you can create a rope braid by folding small sections of the edge over itself repeatedly.
Air Fry to Perfection
Preheat your air fryer to 370°F for three to five minutes. Preheating ensures even cooking and maximum crispiness.
Brush each empanada generously with beaten egg wash on both sides. This creates that beautiful golden color and adds extra crispiness. You can also lightly spray them with cooking oil instead.
Place empanadas in a single layer in the air fryer basket, making sure they don’t touch or overlap. Depending on your air fryer size, you’ll likely cook them in two to three batches.
Air fry for ten to twelve minutes, flipping them halfway through the cooking time. They’re done when both sides are golden brown and the dough feels crispy to the touch.
Transfer cooked empanadas to a wire rack and let them rest for three to four minutes before serving. This brief cooling period allows the filling to set slightly and prevents burns from scorching hot filling.
Repeat the process with remaining empanadas, maintaining the same temperature and timing for consistent results.
What to Serve Air Fryer Beef Empanadas With
These empanadas shine as the star of the meal, but the right accompaniments take them to the next level.
Fresh and Zesty Sides: Serve alongside a crisp cabbage slaw with lime vinaigrette. The acidity and crunch balance the rich, savory filling perfectly. A simple mixed green salad with avocado and tomatoes also complements these beauties.
Dipping Sauces: Chimichurri sauce is the traditional choice and brings herbaceous brightness. Offer bowls of salsa verde, guacamole, and sour cream for variety. A spicy mayo made with sriracha adds a creamy kick that people love.
Latin-Inspired Sides: Black beans and rice make a hearty combination for hungrier appetites. Elote (Mexican street corn) or a simple corn salad with cotija cheese rounds out the meal beautifully.
Beverages: Ice-cold beer, fresh limeade, or horchata pair wonderfully. For wine lovers, a crisp Sauvignon Blanc or light Tempranillo complement the beef flavors.
Top Tips for Perfecting Air Fryer Beef Empanadas
Control the Filling Consistency
Your filling must be cool and relatively dry. Excess moisture makes the dough soggy and causes seals to break during cooking. If your filling seems too wet, let it simmer longer or drain excess liquid through a fine-mesh strainer.
Don’t Overfill
The temptation to pack in extra filling is real, but resist it. Too much filling prevents proper sealing and causes bursting. Two to three tablespoons per empanada is the sweet spot.
Seal Like You Mean It
A weak seal equals filling leakage and disappointment. Press the edges firmly together, then crimp with a fork or create a decorative braid. Run your finger along the seal to check for any gaps before cooking.
Work in Batches
Overcrowding the air fryer basket creates steam instead of crispiness. Give each empanada space for hot air to circulate. Patience pays off with perfectly crispy results.
Temperature Matters
Too hot and the outside burns before the inside heats through. Too cool and you get pale, limp empanadas. The 370°F sweet spot creates golden perfection every time.
Brush Generously with Egg Wash
Don’t be shy with the egg wash. It’s your ticket to that gorgeous golden-brown color. Brush both sides thoroughly before cooking.
Experiment with Dough
Store-bought empanada discs save time, but homemade dough offers superior flavor and texture. You can also use pie crust in a pinch, though the texture differs slightly.
Freeze for Later
Assemble empanadas completely, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to freezer bags for up to three months. Cook directly from frozen, adding three to four extra minutes to the cooking time.
Storing and Reheating Tips
Refrigeration: Store cooled empanadas in an airtight container in the refrigerator for up to four days. Place parchment paper between layers to prevent sticking. The dough may soften slightly, but they still taste delicious.
Freezing Cooked Empanadas: Freeze fully cooked and cooled empanadas for up to three months. Wrap them individually in plastic wrap, then place in a freezer-safe bag. This method prevents freezer burn and allows you to grab just what you need.
Freezing Uncooked Empanadas: This is actually the better option for meal prep. Assemble empanadas completely with egg wash, freeze them on a baking sheet until solid, then transfer to freezer bags. They stay fresh for up to four months.
Reheating in the Air Fryer: This method restores maximum crispiness. Preheat the air fryer to 350°F and cook refrigerated empanadas for five to six minutes, or frozen ones for twelve to fourteen minutes. No need to thaw first.
Reheating in the Oven: Preheat your oven to 350°F. Place empanadas on a baking sheet and heat for ten to twelve minutes for refrigerated ones, or twenty to twenty-five minutes if frozen. They won’t be quite as crispy as the air fryer method.
Microwave Method: This works in a pinch but sacrifices crispiness. Microwave on fifty percent power for one to two minutes for refrigerated empanadas. Place a damp paper towel over them to prevent the dough from becoming rubbery.
Nutrition Information
| Nutrient | Per Empanada (1 of 12) |
|---|---|
| Calories | 245 |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 65mg |
| Sodium | 320mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 12g |
Nutritional values are approximate and vary based on specific ingredients used
Tips for Avoiding Common Mistakes
Mistake: Dough Tears During Assembly
Solution: Let refrigerated dough sit at room temperature for fifteen to twenty minutes before working with it. Cold dough is stiff and cracks easily. Handle it gently and work on a lightly floured surface.
Mistake: Filling Leaks During Cooking
Solution: This usually happens from overfilling or poor sealing. Use less filling than you think you need. Seal edges with water and crimp firmly with a fork. Check each empanada for gaps before cooking.
Mistake: Pale, Undercooked Dough
Solution: Don’t skip the egg wash; it’s essential for browning. Make sure your air fryer is properly preheated. If empanadas are still pale after the recommended time, add two to three minutes.
Mistake: Soggy Bottoms
Solution: This happens when empanadas touch or overlap in the basket. Always cook in a single layer with space between each one. Flip halfway through for even crisping.
Mistake: Dry, Crumbly Filling
Solution: Add enough beef broth to keep the filling moist. Don’t overcook the beef before adding other ingredients. A bit of fat from the meat adds flavor and prevents dryness.
Mistake: Burnt Edges, Raw Center
Solution: Your air fryer temperature is too high. Reduce to 360°F and cook slightly longer. Some air fryers run hot, so adjust accordingly after your first batch.
Mistake: Dough Puffs Up Too Much
Solution: Poke a small steam vent in the top of each empanada with a fork before cooking. This allows steam to escape and prevents excessive puffing.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work beautifully in this recipe. Since these meats are leaner, add one tablespoon of olive oil to the pan to prevent dryness. Season slightly more aggressively since white meat has a milder flavor than beef.
What’s the best store-bought empanada dough?
Goya and La Salteña are popular brands found in the freezer section of most grocery stores. Look for them near the frozen pastries or in the international aisle. If you can’t find empanada discs, pie dough works in a pinch; just cut it into circles using a bowl or large biscuit cutter.
Can I make these in a regular oven instead?
Yes! Preheat your oven to 400°F and bake on a parchment-lined sheet for eighteen to twenty-two minutes, flipping once halfway through. They’ll be slightly less crispy than the air fryer version but still delicious.
How do I keep the dough from getting soggy?
Always cool your filling completely before assembling. Warm filling releases steam that softens the dough. If your filling seems too wet, simmer it longer or drain excess liquid. Brush the inside edge of the dough with egg wash before adding filling to create a moisture barrier.
Can I make these vegetarian?
Definitely! Replace the beef with black beans, sweet potato, or a mixture of sautéed vegetables. Cheese empanadas filled with mozzarella and ricotta are incredibly popular. Season vegetarian fillings generously with cumin, garlic, and smoked paprika for depth.
Why did my empanadas burst open in the air fryer?
This happens from overfilling, inadequate sealing, or trapped air pockets. Use less filling, seal edges thoroughly with water, and press out air before crimping. Make sure to crimp firmly with a fork all around the curved edge.
How do I prevent the dough from sticking to the air fryer basket?
Lightly spray the basket with cooking spray or use parchment paper designed for air fryers. Don’t use regular parchment paper without holes; it blocks airflow. You can also brush the bottom of each empanada with oil before placing in the basket.
Can I make the filling ahead of time?
Yes! The filling tastes even better when made a day ahead, allowing flavors to meld. Store it covered in the refrigerator for up to three days. Bring it to room temperature or slightly warm before assembling for easier handling.
What size should the dough circles be?
Traditional empanada discs are five to six inches in diameter. This size creates empanadas that are substantial but still easy to handle and eat. If making your own dough, use a bowl or large round cutter to cut uniform circles.
Why are my empanadas not crispy?
Several factors affect crispiness: overcrowding the basket, skipping the egg wash, using too low a temperature, or not flipping halfway through. Make sure empanadas aren’t touching, brush generously with egg or oil, and maintain 370°F throughout cooking.
Pro Tips for Next-Level Empanadas
Enhance the Flavor Profile: Toast your cumin and paprika in a dry pan for thirty seconds before adding to the filling. This releases essential oils and intensifies the flavor dramatically.
Create a Flavor Paste: Instead of just mincing garlic, mash it with salt using the side of your knife to create a paste. This distributes the garlic flavor more evenly throughout the filling.
Add Umami Depth: A teaspoon of soy sauce or Worcestershire sauce in the filling adds incredible savory depth without being detectable as a distinct flavor.
Use Two Types of Cheese: Mix sharp cheddar with a melting cheese like Monterey Jack. The cheddar brings flavor while the Jack creates that irresistible cheese pull.
Brush with Butter: After air frying, immediately brush hot empanadas with melted butter mixed with garlic powder. This restaurant trick adds incredible richness.
Season the Dough: Before filling, lightly brush the inside of the dough with olive oil mixed with a pinch of salt and garlic powder. This simple step elevates the overall flavor.
Create Steam Vents: Poke two small holes in the top of each empanada with a toothpick before cooking. This prevents excessive puffing and creates a better texture.
Try Different Shapes: While half-moons are traditional, you can also fold empanadas into triangles or rectangles for variety. Just ensure the edges are sealed completely regardless of shape.
These air fryer beef empanadas transform ordinary weeknight dinners into something special. The combination of flaky, crispy dough and savory, well-seasoned beef filling creates a meal everyone requests again and again. Whether you’re feeding a crowd, meal prepping for the week, or just craving something delicious, these empanadas deliver every single time.
The beauty lies in their versatility. Make them exactly as written or customize them with your favorite ingredients. Add more heat with jalapeños, extra cheese for richness, or swap the beef for another protein entirely. Each batch can be different, allowing you to never get bored.
Remember, the key to perfect empanadas is in the details: completely cooled filling, generous sealing, proper spacing in the air fryer, and that all-important egg wash. Follow these guidelines and you’ll be turning out restaurant-quality empanadas that cost a fraction of the price.
So grab your air fryer, your favorite filling ingredients, and get ready to create something truly special. Your kitchen is about to smell absolutely amazing, and your family is going to wonder why you haven’t been making these all along. Happy cooking!
