Description
Golden and flaky empanadas made easy in the airfryer—perfectly crispy without the oil.
Ingredients
Scale
- 1 pack of empanada dough discs (store-bought or homemade)
- 250g ground beef
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 egg (for egg wash)
Instructions
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Add ground beef, cumin, paprika, salt, and pepper. Cook until browned.
- Stir in tomato paste and cook for another 2-3 minutes. Let the filling cool.
- Place a spoonful of filling in the center of each dough disc and fold to seal. Use a fork to crimp the edges.
- Brush each empanada with beaten egg for a golden finish.
- Preheat the airfryer to 180°C (356°F).
- Place empanadas in the basket in a single layer. Airfry for 10-12 minutes or until golden and crispy.
Notes
Avoid overfilling the empanadas to prevent them from opening during cooking. You can freeze extras before airfrying for later use.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Airfryer
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 190
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
Keywords: empanadas, airfryer, beef, easy snack, crispy, latin food