Description
These Air Fryer Empanadas are a delicious and easy-to-make snack or appetizer featuring a savory beef and vegetable filling encased in flaky premade pie crusts. The filling includes ground beef, potatoes, bell pepper, peas, and flavorful spices, all cooked on the stovetop and then air fried to perfection for a crispy, golden finish.
Ingredients
Scale
Filling
- 4 ounces diced potato
- ½ pound lean ground beef
- ⅓ cup yellow onion, minced
- ½ red bell pepper, finely diced
- ⅓ cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- ¼ cup beef broth
Dough
- 2 premade pie crusts
Egg Wash
- 2 egg whites
- 2 tablespoons water
Instructions
- Boil Potatoes: Boil 4 ounces of diced potato until fork-tender. Drain and set aside to cool.
- Cook Beef and Vegetables: In a large frying pan over medium heat, saute ½ pound lean ground beef and ⅓ cup minced yellow onion until the beef is evenly browned. Add ½ finely diced red bell pepper and ⅓ cup frozen peas. Continue to saute for 7 minutes or until vegetables are tender.
- Add Spices and Liquids: Stir in 2 cloves minced garlic, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon chili powder, the cooked potatoes, 1 tablespoon tomato paste, and ¼ cup beef broth. Cook while stirring until the liquid reduces and thickens. Remove from heat and set aside to cool.
- Prepare Dough Circles: Roll out the 2 premade pie crusts on a lightly floured surface. Using a cookie cutter or a large rimmed cup, cut out approximately 4-inch diameter circles. Gather the scraps, roll out, and cut additional circles until you have at least 10 circles.
- Make Egg Wash: Whisk together 2 egg whites and 2 tablespoons water in a small bowl to create the egg wash.
- Fill and Seal Empanadas: Place one dough circle on a clean surface, spoon about 2 tablespoons of filling into the center. Brush the edges on one side with egg wash. Fold the dough over to form a half circle and press edges together to seal. Use a fork to crimp the edges tightly. Repeat with all dough circles and filling.
- Brush and Air Fry: Brush the tops of the empanadas with egg wash. Place empanadas in the air fryer basket in a single layer, leaving space in between. Air fry at 350 degrees Fahrenheit for 10 minutes, flipping halfway through cooking for even browning. Work in batches if necessary.
Notes
- To check for doneness, the empanadas should be golden brown and crispy on the outside.
- For a spicier filling, add cayenne pepper or hot sauce to taste.
- Use a flour dusted surface when rolling out dough scraps to prevent sticking.
- If you don’t have an air fryer, bake empanadas in a preheated oven at 375 degrees Fahrenheit for 15-20 minutes until golden brown.
- Leftover empanadas can be stored in the refrigerator for up to 3 days and reheated in the air fryer for a crispy finish.
Nutrition
- Serving Size: 1 empanada
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
