Air Fryer Beef Empanadas
Description
Crispy air fryer beef empanadas made with refrigerated pie crust, seasoned ground beef, and sharp cheddar. Eight ingredients, no deep frying, and just 8 minutes in the air fryer.
Ingredients
- 2 pie crusts, refrigerated
- 1/2 pound lean ground beef
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon unsalted butter, melted
Instructions
- Heat a skillet over medium-high heat. Add the ground beef and cook for 6–7 minutes, breaking it up as it browns, until no pink remains. Drain the fat completely and return the beef to the skillet.
- Remove from heat. Stir in the salt, black pepper, cumin, chili powder, and shredded cheddar until combined and the cheese has just melted. Let the filling cool for 5 minutes.
- Unroll both pie crusts onto a cutting board and stack them. Cut circles through both layers using a mason jar lid or a 3-inch biscuit cutter. Re-roll the scraps for extra rounds.
- Spoon 2 tablespoons of filling onto one half of each circle, leaving a 1/2-inch border. Fold in half and crimp the edges with a fork, pressing on both sides to seal.
- Brush the tops with melted butter. Arrange in the air fryer basket in a single layer, without crowding.
- Air fry at 350°F for 5 to 8 minutes, until golden brown. Serve warm.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Drain the beef thoroughly — excess fat is the main cause of leaking and soggy crusts.
- Freeze assembled, uncooked empanadas for up to 3 months. Air fry from frozen at 350°F for 10–12 minutes.
- Reheat leftovers at 350°F for 3–4 minutes. Avoid the microwave.
Nutrition
Serving: 1ServingCalories: 499kcalCarbohydrates: 36gProtein: 17gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 47mgSodium: 805mgPotassium: 223mgFiber: 1gSugar: 0.1gVitamin A: 299IUVitamin C: 0.01mgCalcium: 155mgIron: 3mg