Description
These Air Fryer Beef Empanadas are crispy, flavorful pastries filled with a savory mixture of ground beef, spices, and cheese. The dough is tender and flaky, made from scratch, and the filling is cooked on the stovetop with aromatic vegetables and spices. Air frying gives the empanadas a perfectly golden, crisp crust without the need for deep frying, making them a lighter, convenient snack or meal option.
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
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, to taste
- Freshly ground black pepper, to taste
- 1/2 cup chopped tomatoes
- 1/2 cup diced green chiles
- 1 1/2 cup shredded Cheddar cheese
- 1 1/2 cup shredded Monterey Jack cheese
For Assembly and Serving
- Egg wash (for brushing: usually 1 egg beaten with 1 tablespoon water)
- Freshly chopped cilantro (for garnish)
- Sour cream (for dipping)
Instructions
- Make the dough: In a large bowl, whisk together the flour, kosher salt, and baking powder. Using your hands or a pastry cutter, cut the cold butter into the flour mixture until pea-sized granules form. Add the water and the egg, mixing until a dough comes together.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead it until smooth, about 5 minutes. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to chill.
- Prepare the filling: Heat olive oil in a large cast-iron or nonstick skillet over medium heat. Add chopped onion and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Cook the beef: Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink, approximately 5-7 minutes. Drain excess fat if necessary.
- Season the filling: Return the pan to medium heat and stir in tomato paste followed by oregano, parsley, cumin, smoked paprika, kosher salt, and freshly ground black pepper. Add chopped tomatoes and diced green chiles, cooking for an additional 3-5 minutes. Remove from heat and allow to cool slightly.
- Prepare the dough rounds: On a lightly floured surface, cut the chilled dough in half. Roll out one half to about 1/4 inch thickness. Using a 4.5-inch round cookie cutter or a cup, cut out rounds. Repeat with the remaining dough.
- Assemble the empanadas: Lightly wet the outer edges of each dough round with water. Place approximately 2 tablespoons of the beef filling in the center, then top with a mix of shredded Cheddar and Monterey Jack cheeses. Fold the dough over to enclose the filling and press edges together. Crimp edges with a fork to seal. Repeat with remaining dough and filling.
- Air fry the empanadas: Preheat the air fryer to 400°F (200°C). Arrange empanadas in a parchment-lined air fryer basket in a single layer without touching. Cook for 14-18 minutes, flipping them halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).
- Serve: Garnish empanadas with freshly chopped cilantro and serve warm with sour cream for dipping.
Notes
- Chilling the dough is crucial for easier handling and a flakier crust.
- Use a kitchen thermometer to ensure beef filling reaches a safe internal temperature of 165°F.
- Do not overcrowd the air fryer basket to ensure even cooking and crispiness.
- Adjust seasoning in the filling to your taste, especially salt and spices.
- Empanadas can be frozen uncooked; freeze on a tray first, then transfer to a bag. Air fry from frozen with additional cooking time.
