These Air Fryer Empanadas are a new spin on a beloved classic. We skip the deep frying process, while still maintaining a delicate flakey crust and perfectly seasoned filling.
These hand-held bites are filled with traditional flavors like ground beef, cumin, and chili powder. They’re sure to be a hit with family and friends at your next party.
AIR FRYER EMPANADAS RECIPE
These Air Fryer Empanadas may seem intimidating, but they are surprisingly simple to make. Empanadas originated in Spain and Portugal and have since been enjoyed all over the world. They consist of a delicate flakey crust and ground meat (we’re using beef) and vegetable filling.
For those of us (myself included) lacking empanada folding skills, we use the simplicity of a fork to seal the edges so the filling doesn’t seep out. And because we’re using an air fryer, there is even less chance of spillage as compared to deep frying.
The warming spices – cumin, chili powder, paprika, and red chili flakes add the perfect amount of spice to these empanadas and are great when dipped in sour cream or salsa. If you love foods with spice as much as we do, check out these Air Fryer Jalapeño Poppers.
Need a few more appetizer ideas to bring to your next party? These Air Fryer Honey Sriracha Cauliflower are sweet and spicy and so delicious.
INGREDIENTS FOR AIR FRYER EMPANADAS
Ground Beef – I’m using beef in this recipe but you could make these empanadas with turkey, chicken, or pork– any ground meat will work!
Mixed Vegetables – One of the great things about empanadas is that you can put practically anything inside them. I’m using a mix of vegetables– onion, carrot, peas, and green pepper, but feel free
to swap it out for whatever you have on hand. Celery, leeks, shallots, or poblano peppers would be great substitutions.
Garlic – Garlic adds a bit of earthiness to the filling. If you don’t have fresh garlic, 1 teaspoon of garlic powder will work as well.
Spice Mixture – To give these empanadas their classic Spanish flavor, we’re using cumin, chili powder, salt, and paprika– plus a little red pepper flake for spice. If you want to make this recipe even easier, just use 2 tablespoons of store-bought taco seasoning.
Beef Broth – Simmering the filling in beef broth enhances the meatiness and helps the flavors develop.
Pie Crust – Refrigerated pie crust is a great shortcut but if you want to make more authentic empanadas, you can make homemade dough or use frozen empanada dough (available at most Latin markets/specialty grocery stores).
Egg Wash – An egg wash helps seal the edges so the empanadas don’t open in the air fryer– but it also makes them golden brown.
If you have any questions about Air Fryer Empanadas, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE AIR FRYER EMPANADAS
- Add the ground beef to a large skillet set over medium heat. Cook the beef, breaking it up into small pieces until it is almost fully browned.
- Next add the onion, bell pepper, carrot, and peas. Cook until the vegetables are just starting to become tender.
- Next add the garlic, cumin, chili powder, salt, paprika, and red pepper flakes. Stir to combine. Add the beef broth and bring the mixture to a simmer. Cook until all of the liquid has evaporated.
- Remove the beef mixture from the heat and set it aside until it is cool enough to handle. Unroll the pie crusts on a lightly floured surface and cut out four from each one.
- Fill each piece of dough with ⅓ cup of filling. Brush the edges of the dough with egg wash and then fold one side of the circle over to the other to seal in the filling. Fold or crimp the edges of the empanadas to ensure they are completely sealed.
- Lightly grease your air fryer basket with olive oil spray. Add a few empanadas (as many as will fit without overcrowding) to the basket and then brush the empanadas with egg wash and spray them with olive oil spray. This will help them become crisp and golden brown!
- Bake as directed until they are golden brown. Repeat with the remaining empanadas.
- Serve with sour cream and salsa for dipping. Enjoy warm or at room temperature.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for Air Fryer Empanadas, please see the recipe below.
WHAT TO SERVE WITH AIR FRYER EMPANADAS
These Air Fryer Empanadas are great served as appetizers alongside Air Fryer Tortilla Chips. Or could become the main course when served with a side of Air Fryer Corn on the Cob.
HOW LONG DOES IT TAKE TO AIR FRY EMPANADAS?
Once each empanada is filled and sealed, it only takes 8 minutes for these empanadas to turn golden brown and crispy in the air fryer.
HOW DO YOU STORE LEFTOVER AIR FRYER EMPANADAS?
Store any leftover empanadas in an airtight container in the fridge for up to two days. You can freeze leftover empanadas for up to 3 months in an airtight container. Just warm them up in the air fryer for about 10 minutes at 350 F until crispy and warmed through.
CAN I USE A DIFFERENT PROTEIN IN AIR FRYER EMPANADAS?
Absolutely! They would taste amazing with ground turkey, chicken, or pork as well.
CAN THESE AIR FRYER EMPANADAS BE MADE IN THE OVEN?
Definitely. Bake them in an oven (preheated to 400 F) for about 20-25 minutes, or until golden. They may not result in as crispy a crust, but they will still be cooked through and delicious.
MORE YUMMY AIR FRYER RECIPES
- Air Fryer Frozen Chimichanga
- Air Fryer Chicken Katsu
- Air Fryer Fried Green Tomatoes
- Air Fryer Potato Wedges
I found this recipe for Argentinian Chicken Empanadas that I have to try!
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Air Fryer Empanadas
Equipment
Ingredients
- 1 pound ground beef 85/15
- ½ cup diced onion
- ½ cup diced bell pepper
- ½ cup diced carrot
- ½ cup frozen peas
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp paprika
- ½ tsp red pepper flakes optional
- ½ cup beef broth
- 2 packages refrigerated pie crust 4 crusts total
- 1 large egg beaten with a splash of water
Instructions
- Add the ground beef to a large skillet set over medium heat. Cook the beef, breaking it up into small pieces until it is almost fully browned – about 5 minutes.
- Next add the onion, bell pepper, carrot, and peas. Cook for another 5 minutes, or until the vegetables are just starting to become tender.
- Next add the garlic, cumin, chili powder, salt, paprika, and red pepper flakes. Stir to combine.Add the beef broth and bring the mixture to a simmer. Cook until all of the liquid has evaporated– about 7-10 minutes.
- Remove the beef mixture from the heat and set it aside until it is cool enough to handle. Unroll the pie crusts on a lightly floured surface and cut out four (approximately 4” circles) from each one.
- Fill each piece of dough with ⅓ cup of filling. Brush the edges of the dough with egg wash and then fold one side of the circle over to the other to seal in the filling. Fold or crimp the edges of the empanadas to ensure they are completely sealed.
- Lightly grease your air fryer basket with olive oil spray. Add a few empanadas (as many as will fit without overcrowding) to the basket and then brush the empanadas with egg wash and spray them with olive oil spray. This will help them become crisp and golden brown! , brush them with egg wash,
- Air fry the empanadas at 380ºF/193ºC for 8 minutes or until they are golden brown. Repeat with the remaining empanadas.
- Serve with sour cream and salsa for dipping. Enjoy warm or at room temperature.
