📝 About This Recipe
These Argentinian-inspired hand pies feature a savory, spiced ground beef filling tucked inside a flaky, buttery pastry shell. By using the air fryer, you achieve a shattering, golden-brown crust without the heavy grease of traditional deep-frying. Perfectly portable and bursting with the briny pop of green olives and warm cumin, these empanadas are the ultimate crowd-pleasing appetizer.
🥗 Ingredients
The Filling
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 large Yellow Onion (finely diced)
- 1/2 cup Red Bell Pepper (finely minced)
- 3 cloves Garlic (minced)
- 1/4 cup Green Olives (pitted and sliced)
- 1 large Hard-boiled Egg (chopped into small pieces)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano
- to taste Salt and Black Pepper
- 2 tablespoons Beef Broth (to keep the filling moist)
The Pastry & Assembly
- 12 pieces Empanada Discs (store-bought frozen discs, thawed (look for 'para freír' or 'for frying' style))
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 1 tablespoon Olive Oil (for sautéing)
Chimichurri Dipping Sauce
- 1/2 cup Fresh Parsley (finely chopped)
- 2 tablespoons Red Wine Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/2 teaspoon Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing for 5-6 minutes until softened and translucent.
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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, oregano, salt, and pepper. Cook for 1 minute until fragrant.
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4
Add the beef broth to the pan. This helps create a 'juicy' filling that won't dry out in the air fryer. Simmer for 2 minutes until the liquid is mostly absorbed, then remove from heat.
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5
Fold in the sliced green olives and chopped hard-boiled egg. Transfer the mixture to a bowl and let it cool completely—this is crucial to prevent the dough from getting soggy.
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6
Preheat your air fryer to 375°F (190°C) for at least 5 minutes.
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7
Lay an empanada disc on a clean surface. Place about 2 tablespoons of the beef mixture in the center of the disc.
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8
Lightly moisten the edges of the dough with a finger dipped in water. Fold the dough over the filling to create a half-moon shape.
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9
Press the edges firmly to seal. Use a fork to crimp the edges, or use the 'repulge' technique by folding the edge over itself in small increments.
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10
Brush the tops of each empanada generously with the egg wash. This ensures a deep golden color and a beautiful shine.
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11
Place 4-5 empanadas in the air fryer basket, ensuring they do not touch so the air can circulate freely.
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12
Air fry at 375°F for 8-10 minutes, or until the pastry is puffed and golden brown. Flip them halfway through if your air fryer doesn't have a bottom heating element.
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13
While the empanadas cook, whisk together the parsley, red wine vinegar, olive oil, and chili flakes in a small bowl to make the chimichurri sauce.
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14
Remove the empanadas from the air fryer and let them rest for 2-3 minutes before serving—the filling will be very hot!
💡 Chef's Tips
Cool the filling completely before stuffing; a warm filling will melt the fat in the dough and make it tear. Don't overstuff the discs; leaving a 1/2 inch border ensures a tight seal and prevents 'blowouts' in the air fryer. If using frozen discs, thaw them in the refrigerator overnight rather than the microwave for the best texture. For a vegetarian twist, swap the beef for sautéed mushrooms and spinach with goat cheese. Use a pastry brush for the egg wash to get into the crimped edges for even browning.
🍽️ Serving Suggestions
Serve warm with the homemade Chimichurri sauce or a side of spicy salsa roja. Pair with a crisp glass of Argentinian Malbec or a cold pilsner beer. Accompany with a simple side salad of tomatoes, red onions, and lime vinaigrette. For a party platter, serve alongside fried plantains or yuca fries.