# Air Fryer Beef Empanadas > Brown 450 g lean ground beef with onion, red pepper and garlic until it reaches 71°C (160°F), then add cumin, paprika, oregano, tomato paste and water and simmer until thick. Stir in chopped green olives and cool completely. Fill 16 empanada discs with 2 tbsp each, seal, crimp and brush with egg wash. Air fry at 180°C (350°F) for 10-12 minutes, until golden. Source: https://savourrecipes.com/recipe/air-fryer-beef-empanadas Author: Daniel Okafor | Published: Oct 9, 2026 Categories: Air Fryer Recipes, Ground Beef Recipes Collections: Super Bowl Recipes Tags: Make Ahead A savoury ground beef filling with onion, red pepper, cumin, paprika and a few chopped green olives, folded into pastry discs and crimped shut. The air fryer turns them flaky and golden without deep frying, and a tray of uncooked empanadas in the freezer means a hot snack is never far away. ## Key facts - Prep time: 30 mins - Cook time: 35 mins - Cool filling: 20 mins - Total time: 1 hr 25 mins - Yield: 16 empanadas - Difficulty: Medium - Cuisine: Latin American - Method: Air frying - Calories: 395 per serving ## Ingredients ### Filling - 1 tbsp vegetable oil - 1 medium onion, finely chopped - 1/2 red bell pepper, finely chopped - 2 cloves garlic, minced - 450 g lean ground beef, thawed - 1 1/2 tsp ground cumin - 1 1/2 tsp sweet or smoked paprika - 1 tsp dried oregano - 1/4 tsp chili flakes - 3/4 tsp salt - 1/4 tsp black pepper - 2 tbsp tomato paste - 60 ml water or beef stock, 1/4 cup - 40 g pitted green olives, chopped, about 1/4 cup ### Pastry - 16 empanada discs, 12-13 cm (5 inch), thawed in the fridge; see FAQs for swaps - 1 large egg, beaten with 1 tbsp water - cooking oil spray ## Equipment - Air fryer - Large skillet - Fork - Pastry brush - Instant-read thermometer ## Instructions 1. **Cook the filling.** Heat the oil in a large skillet over medium heat and cook the onion and red pepper for 5 minutes until soft. Add the garlic and beef and cook for 6-7 minutes, breaking it up finely, until no pink remains and it reaches 71°C (160°F). Drain off any fat. 2. **Season and reduce.** Stir in the cumin, paprika, oregano, chili flakes, salt, pepper and tomato paste and cook for 1 minute. Add the water and simmer for 3-4 minutes, stirring, until the filling is moist but no liquid pools in the pan. Stir in the olives. 3. **Cool the filling.** Spread the filling on a plate or tray and let it cool completely, about 20 minutes, or refrigerate it until cold. Warm filling softens the pastry and makes it tear. 4. **Fill and seal.** Place about 2 tablespoons of filling on one half of each disc, leaving a 1 cm (1/2 inch) border. Brush the edge with water, fold the pastry over and press out the air. Seal by pressing the edge with a fork, or fold it over in small pleats. Brush the tops with egg wash. 5. **Air fry.** Preheat the air fryer to 180°C (350°F) and lightly spray the basket. Arrange the empanadas in a single layer without touching and air fry for 10-12 minutes per batch, until deep golden and crisp. Cool for 5 minutes before serving. ## Tips - Empanada discs are sold frozen in many supermarkets and Latin grocers, sometimes labelled for baking or frying. Choose the baking kind for the air fryer; it browns more evenly. - Don't overfill. Two tablespoons is enough, and a clean border is what keeps them sealed. - Keep the discs you aren't working with covered so they don't dry out and crack when folded. - Serve with salsa, chimichurri or a spoonful of guacamole on the side. ## Variations - Argentine-style: add 1 chopped hard-boiled egg and 2 tbsp raisins to the cooled filling. - Chicken empanadas: use ground chicken and cook it until it reaches 74°C (165°F). - Cheesy beef empanadas: add a small spoonful of shredded mozzarella or cheddar on top of the filling in each one before sealing. ## Storage - Fridge: Refrigerate cooked empanadas within 2 hours in an airtight container for up to 3 days. The cooked filling keeps for up to 3 days on its own. - Freezer: Freeze sealed, uncooked empanadas on a lined tray, then pack them into a freezer bag for up to 3 months. Brush with egg wash and air fry from frozen at 180°C (350°F) for 14-16 minutes. - Reheat: Reheat in the air fryer at 170°C (340°F) for 4-5 minutes, until the pastry is crisp and the filling reaches 74°C (165°F). ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 395 | 17 g | 41 g | 18 g | ## Frequently asked questions ### How long do empanadas take in the air fryer? Freshly made empanadas take 10-12 minutes at 180°C (350°F), cooked in a single layer. Frozen uncooked empanadas need 14-16 minutes at the same temperature. They are done when the pastry is deep golden and crisp. ### What can I use instead of empanada discs? Cut 12-13 cm (5 inch) rounds from ready-rolled shortcrust or puff pastry. Shortcrust gives a sturdy, crumbly shell, and puff pastry gives a flakier, lighter one that browns a minute or two faster. ### Why did my empanadas open while cooking? They were overfilled, the filling was still warm, or the edges were not sealed. Use about 2 tablespoons of cold filling, keep the border clean, brush it with water and press firmly with a fork before air frying. ### Can I freeze beef empanadas? Yes. Freeze them sealed but uncooked on a tray, then pack them into a freezer bag for up to 3 months. Air fry straight from frozen at 180°C (350°F) for 14-16 minutes, until golden and hot in the centre. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.