Air Fryer Empanadas
Golden, flaky empanadas filled with seasoned ground beef, green olives, and hard-boiled egg in the traditional Argentinian style, air-fried instead of deep-fried for an easy home version.
Ingredients
- 12 oz ground beef (80/20)
- 12 store-bought empanada discs (thawed if frozen)
- 1 white onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup pimiento-stuffed green olives, sliced
- 2 large hard-boiled eggs, peeled, chopped
- 1 large egg, beaten
- 2 tbsp olive oil
Instructions
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1
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced white onion and 1/2 finely diced red bell pepper and cook 4-5 minutes until softened.
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2
Add 2 minced garlic cloves and cook 1 minute. Add 12 oz ground beef (80/20) and cook, breaking up, until browned, about 6 minutes. Drain excess fat.
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3
Season with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir in 1/2 cup sliced pimiento-stuffed green olives and 2 peeled, chopped large hard-boiled eggs. Let filling cool to room temperature.
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4
Working one at a time, place a heaping tablespoon of filling in the center of each store-bought empanada discs (thawed if frozen). Fold the disc in half and crimp the edges tightly with a fork to seal. Brush the top of each empanada with 1 beaten large egg.
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5
Preheat the air fryer to 375°F (190°C) for 3 minutes. Place empanadas in a single layer in the basket (work in batches if needed). Cook at 375°F for 14-16 minutes until deep golden brown.
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6
Let cool 2 minutes before serving. The internal temperature of the filling should be at least 160°F (71°C).