Air-Fryer Empanadas

These crispy air-fryer empanadas are pure comfort food magic that your whole family will absolutely love! They cook up golden and delicious in just minutes, giving you that perfect crunch without all the oil from traditional frying.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 45 minutes, Serves: 12 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Protein.

Nutrition Facts (per serving): 200 Calories, 12g Fat, 20g Carbs, 6g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: Just 1 teaspoon to get your veggies nice and tender. This little bit of good oil makes all the difference in flavor!

Yellow onion: You’ll need ½ cup chopped up, which is about half a medium onion. The onion adds such a sweet, savory base to our filling.

Bell pepper: Grab ½ cup of chopped red or yellow bell pepper. Either color works great – use whatever looks freshest at the store!

Ground beef: 8 ounces of 90%-lean ground beef gives us that hearty protein. The lean beef keeps things from getting too greasy.

Taco seasoning: 1 tablespoon of salt-free taco seasoning mix brings all those warm, spicy flavors we love. You can use your favorite brand!

Salt and pepper: ½ teaspoon salt and ¼ teaspoon ground pepper to season everything perfectly.

Egg: 1 large egg mixed with 1 tablespoon water makes our golden egg wash. This gives the empanadas that beautiful shine!

Pie crusts: 3 refrigerated pie crusts (that’s 1½ packages) make this so much easier than making dough from scratch.

All-purpose flour: Just for dusting your work surface when rolling out the dough.

Chimichurri sauce: For serving alongside these beauties – the bright, herby flavor is the perfect match!

How to Make Air-Fryer Empanadas

Step 1: Heat your olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until they’re nice and translucent, about 5 minutes. Add your ground beef and cook, stirring with a wooden spoon to break it up, until it’s nicely browned, about 5 more minutes. Stir in the taco seasoning, salt, and pepper and cook for just 1 minute more. Take it off the heat and let it cool for 10 minutes.

Step 2: While your filling cools, preheat your air fryer to 400°F for 5 minutes. In a small bowl, whisk together your egg and water to make the egg wash. Set this aside – you’ll need it soon!

Step 3: On a lightly floured surface, roll each pie crust into an 11-inch circle. Using your 4½-inch biscuit cutter, cut 4 rounds from each pie crust. You’ll get 12 perfect circles total!

Step 4: Place 2 tablespoons of your cooled beef filling right in the center of each dough round. Brush some egg wash around the edge of each circle. Fold the dough in half over the filling and crimp or pleat the edges to seal them tight.

Step 5: Coat your air-fryer basket with cooking spray. Place 6 empanadas in the basket – don’t overcrowd them! Brush the tops with more egg wash and cook until they’re golden brown and gorgeous, 8 to 12 minutes. Repeat with your remaining empanadas. Serve them warm with that delicious chimichurri sauce!

Easy and Quick Air-Fryer Empanadas Version

Want to make these even faster? You can use pre-cooked ground beef from the deli or leftover taco meat! Just warm it up, add your seasonings, and skip the whole browning step. You can also buy pre-made empanada dough from the freezer section – just thaw and fill!

Serving Ideas

These empanadas make a complete meal all on their own! Serve them with that bright chimichurri sauce, some creamy guacamole, or a simple side salad. They’re also perfect for parties – everyone loves handheld food that’s this tasty!

Storage

Store leftover empanadas in the fridge for up to 3 days in an airtight container. To reheat, just pop them back in the air fryer at 350°F for 3-4 minutes until they’re crispy again. You can also freeze them for up to 3 months – just add a few extra minutes to the reheating time!

Substitutions

No ground beef? Try ground turkey or chicken instead! Vegetarians can use seasoned black beans or lentils. Don’t have taco seasoning? Mix together chili powder, cumin, paprika, and garlic powder. You can even use puff pastry instead of pie crust for an extra flaky texture!

Pro Tips

• Don’t overfill: Stick to 2 tablespoons of filling or your empanadas might burst open during cooking.
• Seal well: Really press those edges together with a fork for the best seal.
• Egg wash is key: Don’t skip it – it gives you that beautiful golden color!
• Work in batches: Your air fryer works best when not overcrowded.

FAQs

Can I make these ahead of time?

You bet! You can assemble the empanadas and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Cook them straight from frozen, just add 2-3 extra minutes to the cooking time!

What if I don’t have a biscuit cutter?

No worries! You can use a large bowl or even a clean coffee can to cut your circles. Just trace around it with a knife. The size doesn’t have to be perfect!

Can I bake these instead of air frying?

Sure! Bake them at 400°F for 15-20 minutes until golden brown. They’ll still be delicious, just not quite as crispy as the air-fried version.

Final Thoughts

I hope you love these air-fryer empanadas as much as my family does! They’re such a fun way to enjoy comfort food without the guilt. Let me know how yours turn out – I’d love to hear about any creative fillings you try!