Air Fryer Beef Empanadas

These air fryer beef empanadas are one of my favorite things to make when I want something savory and satisfying without a ton of effort. They come out golden and crispy on the outside with a flavorful beef filling on the inside.

The filling is made with ground beef, a few spices, and some chopped green olives that give each bite a nice salty kick. It all comes together in about 10 minutes on the stove.

Once the filling is ready, you just spoon it onto store-bought empanada discs, fold them up, and pop them in the air fryer. No deep frying, no big mess.

They cook fast too – you are looking at around 8 to 10 minutes in the air fryer and they are done. Perfectly crispy without all the oil.

Whether you are making these for a quick dinner, a snack, or even for a small get-together, they are always a hit. Let me show you how to make them step by step.

Why You’ll Love This Recipe

Crispy Without Deep Frying – These beef empanadas come out perfectly golden and crispy in the air fryer without submerging them in a pool of oil. You get that satisfying crunch with way less grease, and your kitchen won’t smell like a fast food joint afterward.

Ready in About 30 Minutes – Between cooking the beef filling and air frying the empanadas, you can have these on the table in roughly half an hour. That makes them a realistic weeknight dinner option, not just a weekend project.

The Filling Is Packed With Flavor – The combo of cumin, smoked paprika, garlic, and tomato sauce gives this ground beef filling a rich, savory taste that punches way above its weight. You would never guess how simple the ingredient list actually is.

Great for Feeding a Crowd – One batch makes 10 empanadas, and you can easily double or triple the filling recipe to make more. Just air fry them in batches and watch them disappear from the plate in minutes.

Ingredients

For the Filling

• 1/2 lb Ground Beef
• 1/4 cup Onion, finely diced
• 2 Garlic Cloves, minced
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Tomato Sauce
• 1/4 cup Green Olives, chopped

For Assembly

• 1 package (10 count) Empanada Discs, thawed
• 1 Egg, beaten
• Cooking Spray

How to Make

Step 1

Cook the ground beef and onion in a skillet over medium-high heat, breaking the meat apart, until browned and no pink remains. Drain any excess fat.

Step 2

Stir in the garlic, cumin, smoked paprika, salt, pepper, tomato sauce, and green olives. Cook for 2 more minutes, then remove from heat and let cool for 5 minutes.

Step 3

Place about 2 tablespoons of filling on one half of each empanada disc. Fold the dough over and press the edges with a fork to seal tightly.

Step 4

Brush the tops of each empanada with beaten egg and spray lightly with cooking spray.

Step 5

Preheat the air fryer to 375°F (190°C). Place the empanadas in a single layer in the basket.

Step 6

Air fry for 8 to 10 minutes, flipping halfway through, until golden brown and flaky on both sides. Serve warm.

Tips

Thaw the Discs the Right Way

Take the empanada discs out of the freezer and let them thaw in the fridge for a few hours or overnight. If you try to work with them while they’re still frozen or even half-frozen, the dough will crack and split when you fold it over.

If you’re short on time, you can leave them on the counter for about 20-30 minutes. They should be cool but flexible enough to fold without breaking.

Don’t microwave them to speed things up. That makes parts of the dough too warm and sticky while other parts are still stiff, and you’ll have a hard time getting a clean fold.

Drain the Beef Really Well

After you brown the ground beef, take the time to drain the fat properly. Tilt the skillet and use a spoon to scoop out as much grease as you can, or carefully pour it off into a bowl.

If you skip this step or rush through it, that extra fat ends up in your filling. When you seal it inside the empanada disc, all that moisture and grease will make the dough soggy from the inside out.

Soggy dough doesn’t crisp up well in the air fryer, so this one small step makes a big difference in how the final empanada turns out.

Let the Filling Cool Before Assembling

After you take the filling off the heat, give it a solid 5 minutes to cool down. Don’t rush this part and start scooping hot filling onto the dough right away.

Hot filling will soften the empanada disc and make it sticky and hard to work with. It can also start to tear when you try to fold and seal the edges.

A cooled filling holds together better and makes the whole assembly process way easier and cleaner.

Related Recipes

• Air Fryer Cinnamon Apple Empanadas
• Air Fryer Crispy Chicken Taquitos
• Air Fryer Philly Cheesesteak Egg Rolls
• Air Fryer Cheesy Taco Stuffed Peppers
• Air Fryer BBQ Chicken Quesadillas

Frequently Asked Questions

Do I need to thaw the empanada discs before using them?

Yes, you definitely need to thaw them first. The recipe calls for thawed empanada discs because they need to be soft and pliable so you can fold and seal them without cracking.

The easiest way to thaw them is to leave the package in the fridge overnight. If you’re in a rush, set them on the counter for about 20-30 minutes and they should be ready to work with.