These empanadas are my go-to when I want something comforting that doesn’t demand a whole afternoon in the kitchen. The dough is straightforward, flaky, and forgiving. The filling is savory and well-seasoned, and air frying gives a crisp exterior without deep-frying or excess oil.

I make a batch when friends are coming over, because they travel well and everyone can grab one (or three). You can refrigerate the assembled empanadas before cooking or freeze them raw for a later weeknight rescue. They reheat beautifully in the air fryer.

No fancy techniques here—just mixing, filling, sealing, and air frying. Below I break down the ingredients, walk you step-by-step through the method, and share practical tips so your empanadas come out golden and not greasy.

Ingredient Breakdown

3 cups all-purpose flour, plus more for surface — the structure of the dough; reserve extra for dusting so it won’t stick.
1 teaspoon kosher salt — balances and rounds flavors in the dough and filling.
1 teaspoon baking powder — gives a subtle lift to the pastry so it isn’t too dense.
1/2 cup cold butter, cut into cubes — creates flakiness in the dough when worked in as pea-sized bits.
3/4 cup water — hydrates the dough; keep it cold for a tender crust.
1 large egg — binds the dough and contributes richness.
2 tablespoons extra-virgin olive oil — sautés the aromatics and adds depth to the filling.
1 yellow onion, chopped — a sweet base note for the filling once softened.
4 cloves garlic, minced — builds savory aroma; add just until fragrant to avoid bitterness.
1 lb. ground beef — the main protein; browns and adds meaty flavor.
1 tablespoon tomato paste — concentrated tomato flavor and color; helps bind the filling.
1 teaspoon dried oregano — a warm herb note that plays well with beef.
1 teaspoon dried parsley — a mild herb accent.
1 teaspoon cumin — gives the filling a warm, earthy edge.
1/2 teaspoon smoked paprika — subtle smokiness and color.
Kosher salt — to taste; seasons the filling after you combine spices and tomatoes.
Freshly ground black pepper — to taste; brightens the meat mixture.
1/2 cup chopped tomatoes — adds moisture and fresh tomato flavor.
1/2 cup diced green chiles — mild heat and tang; use canned or fresh, depending on availability.
1 1/2 cups shredded Cheddar — melty, sharp layer over the meat filling.
1 1/2 cups shredded Monterey Jack — melty and creamy; balances the Cheddar.
Egg wash — for brushing; gives the empanadas that beautiful golden shine.
Freshly chopped cilantro — garnish; adds brightness at the end.
Sour cream — for dipping; cools and complements the spices.

Make Air Fryer Beef Empanadas: A Simple Method

In a large bowl, whisk together 3cupsall-purpose flourplus more for surface, 1teaspoonkosher salt, and 1teaspoonbaking powder. Add 1/2cupcold buttercut into cubes and work it into the flour with your hands or a pastry cutter until the mixture resembles pea-sized granules.
Add 3/4cupwater and 1large egg to the flour mixture and mix until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
While the dough chills (or after it has chilled), make the filling: heat 2tablespoonsextra-virgin olive oil in a large cast-iron or nonstick skillet over medium heat.
Add 1yellow onion (chopped) and cook until soft, about 3–5 minutes. Add 4clovesgarlic (minced) and cook until fragrant, about 1 minute.
Add 1lb.ground beef and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Drain any excess fat from the pan.
Return the pan to medium heat and stir in 1tablespoontomato paste, 1teaspoondried oregano, 1teaspoondried parsley, 1teaspooncumin, and 1/2teaspoonsmoked paprika. Season with kosher salt and freshly ground black pepper to taste. Add 1/2cupchopped tomatoes and 1/2cupdiced green chiles and cook about 3–5 minutes. Remove from heat and let the filling cool slightly.
Remove the chilled dough and place it on a lightly floured surface. Divide the dough in half. Roll one half out to 1/4-inch thickness. Using a 4.5-inch round cookie cutter or a cup, cut out rounds. Repeat with the remaining dough.
Lightly moisten the outer edge of each dough round with water. Place about 2 tablespoons of the beef filling in the center of each round. Top the filling with shredded Cheddar and Shredded Monterey Jack.
Fold each dough round in half over the filling to form a half-moon. Press the edges together, then crimp the edges with a fork to seal. Repeat until all empanadas are assembled.
Preheat the air fryer to 400°F.
Brush each empanada with egg wash. Place empanadas in a parchment-lined air fryer basket in a single layer, making sure they do not touch (cook in batches as needed). Air fry for 10–12 minutes, or until golden brown. If desired, rotate the basket or turn the empanadas halfway through for even browning.
Transfer cooked empanadas to a rack, garnish with freshly chopped cilantro, and serve with sour cream for dipping.

Why You’ll Keep Making It

These empanadas check a lot of boxes: they’re portable, customizable, and quick to crisp up in the air fryer. The dough is forgiving—once you get the feel for the texture, it’s easy to scale. The filling is familiar but layered with cumin, smoked paprika, and tomato paste so it tastes more rounded than plain seasoned meat.

Air frying reduces the mess and calories of deep-frying while still delivering a flaky, golden crust. They’re equally excellent as an appetizer, snack, or a main with a simple salad. Once you have the dough and filling prepped, assembly goes fast and the air fryer does most of the work.

Substitutions by Category

Protein

Ground turkey or chicken — use the same weight if you want a leaner filling; add a little oil if it seems dry.
Plant-based ground meat — swap 1:1 and adjust seasoning to taste.

Dairy & Cheese

Queso fresco or crumbled feta — for a tangier profile; use similar volume in place of the cheeses listed.
Vegan cheese — substitute Cheddar/Monterey Jack 1:1 for a dairy-free option.

Spices & Flavorings

Smoked paprika ↔ regular paprika — regular will give color but less smokiness.
Add a pinch of chili flakes or cayenne if you like more heat.

Dough

Whole-wheat flour — replace up to half the flour for nuttier flavor; dough will be denser.

Setup & Equipment

You’ll need a sturdy bowl for the dough, a pastry cutter or your hands to cut in the butter, a rolling pin, a 4.5-inch round cutter (or a cup), and an air fryer with a basket large enough to fit empanadas in a single layer. A cast-iron skillet is ideal for the filling because it browns well, but a nonstick pan works fine.

Also helpful: a small silicon brush for the egg wash, a cooling rack for finished empanadas, and parchment to line the air fryer basket (make sure parchment is weighted by food so it won’t fly into the heating element).

Avoid These Traps

Overworking the dough. Work just until the ingredients come together; knead only until smooth. Over-kneading develops gluten and makes the crust tough.

Too-wet filling. If you add too many wet ingredients to the filling, it can make the empanadas soggy. Drain excess fat after browning the meat. If your tomatoes are very watery, drain them a bit before adding.

Overcrowding the air fryer. Empanadas need space for air to circulate. Cook in batches so they get evenly golden and crisp.

Better Choices & Swaps

Choose cold butter and cold water for the dough—this keeps the butter in small, solid pieces that steam during cooking and create flakiness. For a more pronounced herb note, use fresh parsley in the filling instead of dried parsley, adding it at the end of cooking so it retains brightness.

Use a mix of Cheddar and Monterey Jack as stated; the Cheddar brings flavor, the Monterey Jack brings melt. If you want more tang, mix in a little grated sharp cheese or a few drops of lime into the sour cream dip.

Chef’s Notes

Chill the dough for at least an hour. This step makes rolling easier and helps the butter stay cold. If the dough becomes too soft while working, pop it back in the fridge for 15–20 minutes.

Seal carefully. A good crimp prevents leaking. If you’re worried about seals opening, press the edge with a fork then brush a little water or egg wash along the seam before crimping.

To check doneness: the crust should be deep golden and the cheese peeking out should be melted. If you want extra-brown spots, rotate the basket halfway through the cook time.

Meal Prep & Storage Notes

Assemble ahead: You can fill and seal the empanadas and store them on a baking sheet in the fridge for up to 24 hours before air frying. That makes weekday dinners or party prep very manageable.

Freeze for later: Flash-freeze assembled empanadas on a baking sheet, then transfer to a freezer-safe bag. Cook from frozen—add a few minutes to the air-fry time and check for even browning. No thawing required.

Leftovers: Store cooked empanadas in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 4–6 minutes until warmed through to keep them crisp. Microwaving will heat faster but soften the crust.

Ask & Learn

Common questions I get: Can I brush with oil instead of egg wash? Yes—use a light oil brush for a golden finish if you need an egg-free option. Will the filling be spicy? Not necessarily—the green chiles add mild heat; adjust by swapping in hotter chiles or adding cayenne.

If your empanada edges leak, make sure the filling isn’t piled too high, and that you’re sealing firmly. Practice helps; your first few may look rustic, and they’ll still taste great.

Let’s Eat

Serve these empanadas hot from the air fryer with a dollop of sour cream and a sprinkle of chopped cilantro. Add a simple green salad or pickled onions for brightness. They’re perfect as a snacky meal or as part of a casual gathering. Enjoy the crisp, savory bite—and know that this recipe holds up whether you’re cooking for two or for a crowd.

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