Air Fryer Beef Empanadas

Empanadas are hand pies with a flaky crust and a savory filling. This beef version is seasoned with cumin, paprika and oregano and has small cubes of potato and pepper, a style loved across Latin America.

Store-bought empanada discs make them easy enough for a weeknight, and the air fryer gives a crisp, golden crust without deep frying.

Make a double batch and freeze half. They air fry straight from frozen.

Why You’ll Love This Recipe

• Crispy without deep frying
• Freezer friendly
• Great party food
• Kids love them

Ingredient Notes

Empanada discs: Look for frozen discs labeled for baking in the freezer aisle, often near Latin foods. Thaw them in the fridge. Check the ingredient list and choose one made with vegetable shortening or butter.

Filling: Cool the filling completely before filling the discs, or the dough gets soft and tears.

See the recipe card below for full measurements.

How to Make Air Fryer Beef Empanadas

1. Brown the beef

   Heat the oil in a skillet over medium-high. Cook the beef, onion, pepper and potato for 8 minutes, breaking up the meat, until browned. Drain extra fat.

2. Season and simmer

   Stir in the garlic, cumin, paprika, oregano and salt for 1 minute. Add the tomato paste and water, cover and cook 5 minutes until the potato is tender. Stir in the olives.

3. Cool

   Spread the filling on a plate and cool completely, about 20 minutes.

4. Fill

   Place 2 heaping tablespoons of filling on one half of each disc. Brush the edge with water, fold over and press to seal. Crimp with a fork.

5. Air fry

   Preheat the air fryer to 370°F (188°C). Brush the empanadas with egg and arrange in a single layer. Air fry 9 to 10 minutes, flipping halfway, until deep golden.

6. Serve

   Cool 5 minutes, since the filling is very hot. Serve with salsa, chimichurri or sour cream.

Tips for the Best Results

• Do not overfill or the empanadas will burst.
• Brush the edges with water for a tight seal.
• Cook in batches with space between each one.
• Freeze uncooked empanadas on a tray, then bag them.

Common Mistakes to Avoid

Substitutions

• Ground beef: Ground chicken or turkey.
• Potato: Corn or peas.
• Empanada discs: Refrigerated pie crust cut into 5 inch circles.

What to Serve With It

• Easy homemade guacamole
• Watermelon agua fresca
• Shrimp avocado salad
• Slow cooker queso dip

Storage and Reheating

Fridge: Store cooked empanadas for up to 4 days.

Freezer: Freeze cooked or uncooked empanadas for up to 3 months.

Reheat: Air fry cooked empanadas at 350°F (175°C) for 4 to 5 minutes. Cook frozen uncooked ones at 360°F (182°C) for 14 to 16 minutes.

Tools That Make This Easier