Air fryer recipe · Snacks
Flaky Air-Fryer Empanadas
Crisp, layered pastry turnovers with a savoury, steaming filling.
- 15 minTotal time
- 190°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 220kcal
- 8.5 gprotein
- 16.5 gcarbs
- 13.4 gfat
- 1.0 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Frozen beef empanadas6 pieces
- Egg wash1 egg
- Olive oil spray1 tsp
- Flaky sea saltpinch
- Chimichurri dip1/3 cup
Method
Brush with egg
Beat the egg and brush a thin coat over the frozen empanadas. The egg wash is what gives air-fried empanadas a glossy, deeply golden bake, so without it the pastry comes out pale, dry and dusty on top.
Add a light mist
Spray a small amount of olive oil over the egg-washed tops and scatter on a pinch of flaky sea salt. Together the oil and egg help the layered pastry crisp and lift into flakes rather than staying flat and soft.
Lay flat and apart
Set the empanadas in the basket flat, with the crimped edge facing up and space between each one. Crowding them softens the pastry and stops the layers from separating, so leave room for air to move around every side.
Air-fry until layered and gold
Air-fry at 190°C for 15 min, turning them over carefully at the 10-minute mark. They are done when the pastry is deep golden and flaky and the filling is piping hot with no pink inside; rest briefly, then serve with chimichurri.
