📝 About This Recipe
Transport your taste buds to the streets of Buenos Aires with these incredibly crispy, flavor-packed beef empanadas. By using the air fryer, we achieve a shattering, flaky crust without the heavy grease of traditional deep-frying, while the inside remains succulent and aromatic. This recipe features a classic 'picadillo' filling of savory ground beef, warm cumin, and salty olives, making it the ultimate handheld comfort food.
🥗 Ingredients
The Savory Filling
- 1 pound Ground Beef (80/20 lean-to-fat ratio is best for flavor)
- 1 large Yellow Onion (finely diced)
- 1/2 cup Red Bell Pepper (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika (pimentón)
- 1/2 teaspoon Dried Oregano
- 1/4 cup Beef Broth (to keep the filling moist)
- 1/4 cup Green Olives (pitted and chopped)
- 1 large Hard-boiled Egg (finely chopped)
- to taste Salt and Black Pepper
Dough and Assembly
- 12 pieces Empanada Discos (store-bought 'for frying' or 'tapa para empanadas')
- 1 Egg (beaten for egg wash)
- 1 tablespoon Water (mixed with egg)
- 1 tablespoon Olive Oil (for sautéing)
👨🍳 Instructions
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1
Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and red bell peppers, sautéing for 5-6 minutes until the onions are translucent and slightly caramelized.
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2
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes.
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3
Stir in the minced garlic, cumin, smoked paprika, and oregano. Toast the spices with the meat for 1 minute until fragrant.
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4
Pour in the beef broth. This is the secret to a juicy empanada; simmer for 3-4 minutes until the liquid has mostly reduced but the mixture is still moist.
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5
Remove the skillet from heat. Fold in the chopped green olives and the chopped hard-boiled egg. Season generously with salt and pepper.
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6
IMPORTANT: Let the filling cool completely. If you have time, refrigerate it for an hour; a cold filling prevents the dough from getting soggy during assembly.
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7
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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8
Lay an empanada disco on a clean surface. Place about 2 tablespoons of the beef mixture in the center. Do not overfill or they will burst!
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9
Moisten the edges of the dough with a little water using your finger. Fold the dough over the filling to create a half-moon shape.
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10
Press the edges together to seal. You can use a fork to crimp the edges, or try the traditional 'repulgue' (folding the edge over itself in a braided pattern).
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11
Whisk the egg and water together. Lightly brush the top of each empanada with the egg wash to ensure a deep golden color.
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12
Place the empanadas in the air fryer basket in a single layer, ensuring they do not touch. You may need to work in batches.
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13
Air fry at 375°F for 8-10 minutes, or until the pastry is puffed and beautifully golden brown.
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14
Remove carefully and let them rest for 2-3 minutes before serving. The filling will be very hot!
💡 Chef's Tips
Always let your filling cool completely before filling the dough to prevent steam from making the pastry gummy. If using frozen dough discs, thaw them in the refrigerator overnight rather than the microwave for the best texture. For a spicy kick, add a teaspoon of red chili flakes or a dash of hot sauce to the beef mixture. Don't overcrowd the air fryer; air circulation is key to getting that 'fried' crunch. If you don't have empanada discs, you can use a 5-inch circle of pie crust or puff pastry, though the texture will be slightly different.
🍽️ Serving Suggestions
Serve with a side of fresh Chimichurri sauce for a bright, herby contrast. A bowl of Salsa Criolla (onion and pepper relish) adds a wonderful acidic crunch. Pair with a glass of robust Malbec to complement the richness of the red meat. Serve alongside a simple green salad with a lemon vinaigrette. For a dip, try a spicy avocado crema or a simple squeeze of fresh lime juice.