Air Fryer Beef and Potato Empanadas
Golden, crispy empanadas filled with seasoned ground beef and tender potatoes, cooked in an air fryer for a faster, less greasy version of the classic Latin American handheld. These savory turnovers have a flaky crust and hearty filling that's perfect for lunch, dinner, or appetizers.
- Prep
- 35 min
- Cook
- 22 min
- Wait
- 15 min
- Total
- 1 hr 12 min
- Makes
- 8 empanadas (2 per serving)
Steps
Before you start
- Remove dough from the refrigerator 10 minutes before rolling to soften slightly
- Peel and cut potatoes into small ¼-inch (6 mm) cubes so they cook quickly
- Preheat your air fryer to 380°F (193°C) for 3 minutes
- Have a small bowl of water ready for sealing empanada edges
Cook beef and aromatics
- Heat the 9-inch skillet over medium-high heat for 1 minute.
- Add the ground beef and break it into small pieces with a wooden spoon as it browns, about 4–5 minutes.
- It should no longer be pink.
- Add the diced onion and cook for 2 minutes, stirring occasionally, until the onion softens slightly.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
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Ready when: Beef is no longer pink and onion is soft
Tip: Break the beef into small pieces as it cooks so it distributes evenly in the empanadas.
Add potatoes and spices
- Add the cubed potatoes to the skillet and stir to combine with the beef mixture.
- Sprinkle the cumin, smoked paprika, salt, and a pinch of black pepper over the mixture.
- Stir well to coat all ingredients evenly.
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Ready when: Spices are evenly distributed and fragrant
Cook filling until potatoes are tender
- Reduce the heat to medium and cook uncovered, stirring every 2 minutes, for 10 minutes.
- The potatoes should be fork-tender and the mixture should be mostly dry (any liquid should have cooked off).
- If potatoes are still firm after 10 minutes, cook for another 2–3 minutes.
- Transfer the filling to a small bowl and let it cool to room temperature, about 8–10 minutes.
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Ready when: Potatoes are tender when pierced with a fork; mixture is dry and no liquid remains
Tip: If there is excess liquid in the pan, cook uncovered for an extra 1–2 minutes to evaporate it. Wet filling will break the dough when sealing.
Roll out dough
- Place the empanada dough on a lightly floured work surface.
- If it's one large disk or block, divide it into 8 equal pieces.
- Roll one piece into a thin circle about 3 inches (7.5 cm) in diameter and ⅛ inch (3 mm) thick.
- You can use a rolling pin or your hands.
- If the dough tears, pinch it back together.
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Ready when: Dough is ⅛ inch thick and pliable
Tip: Work with one piece at a time and keep the others covered with a damp towel so they don't dry out.
Fill and seal empanadas
- Place 1½ teaspoons (about 8 g) of cooled filling slightly off-center on one half of the dough circle.
- Dip your finger in the small bowl of water and lightly wet the edge of the dough all the way around.
- Fold the dough in half over the filling to form a half-moon, then press the edges firmly with your fingertips to seal.
- You can crimp the edges with the tines of a fork for a decorative finish if you like.
- Place the sealed empanada on a plate and repeat with the remaining dough and filling.
- You should have 8 empanadas.
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Ready when: All edges are sealed and crimped
Tip: Don't overfill—1½ teaspoons is enough. Overstuffing causes the dough to burst during cooking. Press the edges firmly so they don't separate.
Brush and prepare for air fryer
- Brush the top of each empanada lightly with olive oil using a pastry brush or your fingertip.
- This helps them turn golden and crispy.
- Pat the air fryer basket dry with a paper towel to prevent sticking.
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Ready when: All empanadas have a light coat of oil
Tip: Don't skip the oil—it's what creates the golden, crispy exterior in the air fryer.
Air fry first batchOven 380°F / 195°C
- Place 4 empanadas in a single layer in the air fryer basket, seam-side down, without overlapping.
- Spray the tops lightly with cooking spray or brush with a tiny bit more oil.
- Air fry at 380°F (193°C) for 11 minutes.
- The empanadas should be golden brown on the outside.
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Ready when: Pastry is golden brown and crispy on the outside
Tip: Arrange them seam-side down so the seam stays sealed and the filled side faces up for even browning.
Air fry second batchOven 380°F / 195°C
- Transfer the first batch to a plate to keep warm.
- Repeat step 7 with the remaining 4 empanadas, air frying at 380°F (193°C) for 11 minutes until golden brown.
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Ready when: Pastry is golden brown and crispy
Cool and serve
- Let the empanadas rest on a clean plate for 2 minutes before serving.
- They will be very hot.
- Serve warm with your choice of accompaniments.
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Ready when: Steam no longer comes from the empanadas when you touch them
Good to know
Tips
- For extra crispiness, spray the empanadas again with cooking spray halfway through cooking, but open the air fryer carefully to avoid steam burns.
- Serve empanadas with chimichurri sauce, sour cream, or hot sauce for dipping.
- Make sure the filling is completely cooled before assembling; warm filling will soften the dough and make it harder to seal.
- If you're cooking for a crowd, you can assemble all 8 empanadas and refrigerate them for up to 4 hours before air frying, then cook them in batches as needed.
Make ahead
You can prepare the filling up to 2 days ahead and store it covered in the refrigerator. You can also fill and seal the empanadas up to 4 hours ahead, then refrigerate them on a parchment-lined plate, covered loosely. Air fry straight from the refrigerator, adding 1–2 minutes to the cooking time.
Storage & reheating
Store cooled empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (176°C) for 4–5 minutes until warmed through and crispy. You can also freeze uncooked, sealed empanadas on a parchment-lined baking sheet for up to 1 month; air fry from frozen at 380°F (193°C) for 15 minutes.
Substitutions
- ground beef (85% lean) → ground pork or ground lamb. Pork and lamb both work beautifully in empanadas. Use the same weight and adjust spices if desired—add a pinch of cinnamon with pork for a sweeter flavor.
- russet potatoes, peeled → diced sweet potato or thinly sliced zucchini. Sweet potato adds sweetness; zucchini keeps the filling lighter. Cut into the same small cubes and cook for the same time.
- prepared empanada dough (thawed if frozen) → store-bought pie dough or puff pastry sheets, cut into 3-inch circles. Pie dough will give a less tender result; puff pastry will be flakier. Both work well in the air fryer.
- ground cumin → ground coriander or dried oregano. Both spices pair well with beef and potatoes. Use the same amount (1 teaspoon).
