Homemade Air Fryer Beef Empanadas

Making authentic Air Fryer Beef Empanadas at home is easier than you might think. This recipe walks you through everything from a simple, from-scratch dough to a savory ground beef and potato filling. By skipping the deep fryer, you get a beautifully golden, crispy crust in just a matter of minutes.

Watch the video below to see exactly how to bring the filling together, roll out the dough to the right thickness, and master the traditional folding technique before they go into the air fryer.

Ingredients

• For the Filling:
• 1 small onion
• 1/4 red bell pepper
• 1 small potato
• 7 oz (200g) ground meat
• 1 hard-boiled egg
• Olive oil (for cooking)
• Salt and pepper (to taste)
• Pinch of cumin (less than 1/2 teaspoon)
• 1 teaspoon oregano
• Water (as needed, if filling dries out)
• For the Dough (Makes 6 Empanadas):
• 1 1/2 cups (200g) flour
• 1/2 teaspoon salt
• 2 tablespoons oil (olive or vegetable)
• 1/3 cup (85ml) room temperature water (plus a little more if needed)
• For Cooking:
• Oil spray (to coat the empanadas)

Instructions

1. Prep the filling ingredients: Chop the onion, red bell pepper, and peeled potato into small pieces. Boil the egg, peel it, chop it into small pieces, and set it aside.
2. Start the filling: Heat a little olive oil in a frying pan over medium heat. Add the chopped onion and red bell pepper, cooking for 3 to 4 minutes until the onion is cooked.
3. Brown the meat: Add the ground meat and chopped potatoes to the pan, mixing everything very well.
4. Season and simmer: Season with salt, pepper, the pinch of cumin, and the oregano. If the filling is drying out, add a splash of water. Lower the heat, cover the pan, and cook for 10 to 15 minutes or until the potatoes are soft. Remove from heat.
5. Start the dough: In a bowl, combine the flour, salt, and oil. Add the room temperature water little by little. Mix with a spoon until the texture is crumbly, then begin kneading by hand. The dough should not be wet or sticky; if it has dry patches or breaks apart, flick a little water on it with your fingers while kneading.
6. Portion the dough: Form the kneaded dough into a cylinder about 7 inches long. Cut it in half in the middle, then cut each half into thirds to get 6 equal pieces. Roll each piece into a small ball.
7. Roll out the dough: Flatten a dough ball with the palm of your hand. Use a rolling pin to roll it up and down, rotating as you go, into a circle about 5 inches wide. The edges should be about 2 millimeters thick.
8. Assemble the empanadas: Dip your finger in water and wet the edges of the dough circle. Add a scoop of the meat filling to the center and top with pieces of the hard-boiled egg.
9. Seal and fold: Fold the dough in half and press the edges together firmly. Lightly wet the sealed edges again. Starting from one corner, twist the edge coming from underneath, pressing hard at the end of each fold to create a braided seal along the rim.
10. Air fry: Preheat your air fryer to 450°F (230°C). Lightly spray the outside of the empanadas with oil and cook them in the air fryer for 8 to 10 minutes. Serve immediately (the creator recommends serving with chimichurri).

Notes

Getting the dough right: The most important rule for this dough is that it shouldn’t be wet. If it sticks to your hands when you press it, you need to add more flour.

Rolling without a pin: If you don’t have a rolling pin at home, you can easily use a smooth glass wine bottle to roll out the dough circles.

Sealing the empanadas: Make sure you press the edges together very hard before you start twisting. The dab of water acts like glue to create a secure seal so the filling stays inside while air frying.