Crispy Air Fryer Beef Empanadas
Air fryer empanadas get you that shatteringly crisp, golden crust in a fraction of the time and with almost no oil. It’s the kind of weeknight win that makes you wonder why you ever bothered heating a deep pot.
This version keeps the filling straightforward—spiced beef with a few classic add-ins—and leans on thawed store-bought dough discs. Once you see how well the air fryer handles the pastry, you’ll reach for this method every time.
Why These Air Fryer Empanadas Work
The air fryer’s constant hot wind turns pastry into tight, flaky layers that snap when you bite. The filling stays hot and juicy inside because the cooking is fast, and there is none of the grease soak you get with deep frying.
I like that the filling comes together in one skillet while the air fryer preheats. By the time you fold a few empanadas, your first batch is nearly ready to go in.
Ingredients
- 1 lb ground beef (80/20): the fat keeps the filling moist
- 1 medium yellow onion, diced: diced small so it melts into the beef
- 3 cloves garlic, minced
- 1 small red bell pepper, diced: optional, for a little sweetness
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp tomato paste
- ¼ cup water or beef broth
- 2 hard-boiled eggs, diced: optional, traditional in many recipes
- ¼ cup pitted green olives, chopped: optional, add a briny pop
- 1 package (14 oz) frozen empanada dough discs, thawed: about 10 to 12 discs
- 1 egg, beaten, for egg wash
Variations / Substitutions
- Switch the protein: ground chicken, turkey, or even crumbled firm tofu work. Drain extra liquid if needed.
- Make it vegetarian: use 1 can of drained black beans and a handful of corn instead of beef.
- Change up the spices: add a pinch of chili flakes or swap smoked paprika for sweet paprika.
- Use homemade dough: if you have a favorite recipe, roll it to ⅛ inch thickness and cut 5-inch rounds.
- Go dairy-free: the dough discs are often already dairy-free, just skip any butter brush at the end.
If you like the idea of a baked version, our Oven-Baked Chicken Empanadas walk you through a sheet-pan method.
How to Make Air Fryer Beef Empanadas
Step 1: Cook the Beef Filling
Preheat your air fryer to 375°F (190°C) while you start the filling. Place a large skillet over medium-high heat, add the 1 lb ground beef, and cook, breaking it up, for about 5 minutes until no longer pink.
The beef should look like small crumbles, not large chunks, so each bite of empanada carries a little bit of everything. Drain off any excess fat if the pan looks greasy.
Step 2: Stir in the Seasonings and Extras
Add the diced onion, garlic, red bell pepper, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp oregano, ½ tsp salt, and ¼ tsp black pepper. Cook, stirring often, for 4 minutes until the vegetables soften and the spices smell warm.
If you’re including the hard-boiled eggs and olives, fold them in now along with the 2 tbsp tomato paste and ¼ cup water. Let it simmer for another 2 to 3 minutes, until the liquid is mostly absorbed and the filling holds together. Pull the skillet off the heat and let the mixture cool for at least 10 minutes—hot filling is the fastest way to tear your dough.
Step 3: Fill and Seal the Empanadas
Lay the thawed empanada dough discs on a clean counter. Spoon about 2 tablespoons of the cooled filling into the center of each disc, keeping a ½-inch border all around.
Fold the dough over to make a half-moon and press the edges firmly with your fingers. Crimp with a fork or twist the edges to seal. Run your finger along the seam to check for any gaps where the filling could escape later. If the dough feels dry, brushing a little of the beaten egg on the inside rim before folding helps it stick.
Step 4: Air Fry the Empanadas
Arrange the empanadas in a single layer in the air fryer basket with a little space between them. Brush the tops generously with the remaining beaten egg.
Air fry at 375°F (190°C) for 10 to 12 minutes, flipping them carefully at the 6-minute mark. The pastry should be deep golden and visibly crisp. If your basket is on the smaller side, work in batches and keep the finished ones warm in a 200°F oven.
Step 5: Serve Them Hot
Move the empanadas to a platter and let them rest just a minute so the juices settle. Serve with a spoonful of chimichurri, a quick salsa, or a squeeze of lime.
The crust will be loud when you bite in—thin, shattering layers of pastry giving way to a steamy, spiced center. They are at their absolute best right out of the basket.
Tips for the Best Air Fryer Empanadas
- Chill the filling before you assemble: letting it sit in the fridge for 20 minutes makes spooning and folding much easier, especially on a warm day.
- Lightly oil the basket: a quick spray keeps the empanadas from sticking to the air fryer tray, even with the egg wash.
- Brush with garlic butter after cooking: while they’re still hot, brush the tops with melted butter mixed with a little minced garlic for an extra layer of flavor.
- Freeze a batch for later: fill and seal empanadas, freeze them solid on a tray, then bag them. Air fry straight from frozen, adding 2 to 3 minutes to the cook time.
Cooking times adjust depending on whether you start from fresh or frozen:
| Type | Time at 375°F (190°C) |
|---|---|
| Freshly assembled | 10 to 12 mins |
| Frozen, then air fried | 14 to 16 mins |
Storing Leftover Empanadas
- Refrigerate: place cooled empanadas in an airtight container in the fridge for up to 3 days.
- Reheating: pop them back in the air fryer at 350°F (175°C) for 3 to 4 minutes to wake the pastry back up. Avoid the microwave, which turns the crust soft.
What to Serve With Air Fryer Beef Empanadas
A crisp, vinegar-based slaw cuts through the richness of the beef and pastry nicely. For something heartier, a side of black beans simmered with a little cumin and a simple green salad with a lime dressing balances the meal. A dollop of sour cream or avocado crema never hurts, either.
Frequently Asked Questions
Can I freeze unbaked empanadas for later?
Yes. Lay the assembled, uncooked empanadas on a parchment-lined tray and freeze until solid. Transfer to a zip-top bag and air fry directly from frozen at 375°F for 14 to 16 minutes, flipping once.
Why did my empanadas burst open in the air fryer?
Overfilling or a weak seal is usually to blame. Stick to about 2 tablespoons of filling and press the edges firmly. A small air vent or hole from a steam bubble can cause a blowout, too, so if you see a puffy spot, prick it gently with a toothpick.
Can I use wonton wrappers or puff pastry instead?
You can, but the texture changes. Wonton wrappers give you a thin, crackly shell, while puff pastry puffs dramatically and tastes more buttery. Adjust the cook time—wonton wrappers may need only 6 to 8 minutes.
Air Fryer Beef Empanadas Recipe
Ingredients
Method
- Preheat the air fryer to 375°F (190°C). Brown the ground beef in a skillet over medium-high heat for about 5 minutes, breaking it up, then drain any excess fat.
- Stir in the onion, garlic, bell pepper, cumin, paprika, oregano, salt, and pepper. Cook for 4 minutes until vegetables soften and spices are fragrant.
- Fold in the hard-boiled eggs, olives, tomato paste, and water if using. Simmer 2 to 3 minutes until the liquid is absorbed. Let the filling cool for at least 10 minutes.
- Spoon about 2 tablespoons of filling onto each dough disc, leaving a ½-inch border. Fold over, press the edges, and crimp with a fork to seal tightly.
- Arrange empanadas in a single layer in the air fryer basket. Brush tops with beaten egg and air fry for 10 to 12 minutes, flipping halfway, until deep golden and crisp. Serve hot.
