Air Fryer Beef Empanadas
Golden pastry pockets with a cumin-spiced beef and olive filling.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
Baked-style empanadas are what the air fryer does best: pastry crisps and blisters in the moving heat with nothing but an egg wash. The filling is the Argentine classic of beef, cumin, paprika and green olives. The olives are not optional. Their brine is what stops the filling tasting flat.
Instructions
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1
Soften the onion in a little oil, add the beef and cook until browned and dry, breaking it up as you go.
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2
Stir in the cumin, paprika, oregano, tomato paste, olives and salt. Cook 2 minutes, then spread on a plate to cool completely. Hot filling melts pastry.
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3
Spoon a heaped tablespoon of filling onto each disc, brush the rim with egg, fold into a half moon and press shut.
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4
Seal the edge by pressing with a fork, or fold and twist it over itself for the traditional repulgue crimp.
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5
Preheat to 190°C / 375°F for 3 minutes. Brush the empanadas with egg and prick each once with a fork.
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6
Air fry in a single layer, in batches, for 10 to 12 minutes until glossy, deep gold and blistered at the seams.
♨️ Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Cool the filling fully before assembling. It is the difference between crisp pastry and a leaking seam.
- Do not overfill. A heaped tablespoon looks mean and seals perfectly. Two spoons looks generous and bursts.
🔀 Make it your own
- Add a chopped hard boiled egg and a handful of raisins to the filling for the full Argentine version.
- Swap beef for shredded mozzarella and sweetcorn for a cheese empanada, sealing extra carefully.
📦 Storing & reheating
Fridge for 3 days, re-crisped at 180°C for 4 minutes. They freeze superbly raw: cook from frozen at 190°C for 15 to 16 minutes.
❓ Frequently asked
Can you cook empanadas in an air fryer?
Yes, baked-style ones brilliantly. 190°C / 375°F for 10 to 12 minutes with an egg wash gives glossy, crisp pastry. Only fried-dough style empanadas need a fryer.
How do you stop empanadas leaking?
Cold filling, a modest amount of it, egg on the rim, and a firm crimp. A single fork prick on top lets steam out so the seam does not blow.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
