Air fryer recipe · Snacks
Flaky Beef Empanadas
Buttery hand pies stuffed with savory spiced beef and a hint of olive.
- 24 minTotal time
- 185°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 455kcal
- 23.8 gprotein
- 67.0 gcarbs
- 9.4 gfat
- 3.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Empanada dough discs10
- Ground beef300 g
- Diced onion1 medium
- Green olives1/4 cup
- Cumin and paprika1 tbsp
- Egg wash1 egg
Method
Cook the filling
Saute the onion until soft, add the beef and brown it fully, then season with cumin and paprika. Stir in chopped olives and let everything cool so the dough won't soften from steam.
Fill the discs
Place a heaped spoon of cooled filling on one half of each dough disc, leaving a clean border. Avoid overfilling or the seam will burst and leak as it bakes in the heat.
Seal the edges
Fold the dough over the filling and press the rim firmly, then crimp it with a fork or twist it into a rope pattern. A tight seal is essential to keep the juices locked inside.
Brush with egg
Paint the tops with beaten egg for that bakery-style glossy, deep-golden finish. Poke one tiny vent hole in each to let steam escape gently.
Air-fry until golden
Cook at 185C for 13 minutes until the pastry is puffed, flaky and richly browned all over. Make sure it is cooked through with no pink before serving.
