Crispy Air Fryer Beef Empanadas Recipe

There’s something about the smell of freshly baked empanadas bubbling in the oven that instantly takes me back to Sunday afternoons at my grandma’s house. The flaky, golden crust, the savory beef filling bursting with spices, and that comforting warmth—these beef empanadas are more than just a snack; they’re a feeling. I’ve tested versions with store-bought dough and homemade pastry, and honestly, the homemade version wins every time, especially when my kids ask for seconds. Trust me, nothing beats the smell of these in the oven—it’s pure comfort food. This recipe is a little like a hug in pastry form. And let me tell you, it’s surprisingly easy to make, so don’t shy away if you’re new to baking. Once you get the hang of it, these turn into a family staple. Perfect for weeknights, lazy weekends, or even a quick appetizer for friends. I promise, once you make these beef empanadas, they’ll be a new favorite at your table just like they are at mine.

What is beef empanadas?

Think of beef empanadas as portable, handheld pies packed with flavor. Originating from Latin America and Spain, the word “empanada” comes from the Spanish verb “empanar,” meaning “to bread” or “enclose in bread.” At its core, it’s a pastry turnover filled with seasoned meat—and that’s what makes them so addictive. The outside is crisp and flaky, while the inside is sultry, hearty, and seasoned to perfection. These little pastries are versatile; some like them with a hint of spice, others prefer them milder, but the core idea is always the same: delicious, satisfying comfort food. Think of them as the love child between a savory pie and a handheld snack—perfect for when you want something filling but not fussy. Over the years, I’ve learned that the magic is all in the balance of flavors and that crispy crust—trust me, once you master that, you’re golden.

How do you make a beef empanada?

Quick Overview

Making beef empanadas is easier than you might think. You start by preparing a savory beef filling with onions, garlic, and spices—spicy, flavorful, and tender. While that cools slightly, you roll out your pastry dough (homemade or store-bought), cut it into circles, and spoon the filling onto each. Then, you fold, crimp, and bake until golden and crisp. The secret? Keep the filling moist but not wet, and don’t overwork the dough—trust me on that one. The baking process is straightforward, and I always do a quick egg wash for that perfect shiny, golden finish. The whole process from start to finish takes just about an hour, making these a lifesaver on busy nights or when you want something homemade but stress-free.

Ingredients

For the Main Pastry Dough: For the main Pastry Dough: For the main Pastry Dough: For the main Pastry Dough
– 2 cups all-purpose flour (or gluten-free blend if needed, with extra binding agents)
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter or chilled vegan butter (for flakiness)
– 1/4 cup ice-cold water (add gradually to get the right consistency)
– 1 teaspoon apple cider vinegar (to tenderize the dough and add flavor)

For the Filling:
– 1 pound ground beef (or turkey for a leaner option)
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder (adjust to taste)
– Salt and pepper to taste
– A handful of chopped olives or diced bell peppers (optional)
– 1 tablespoon tomato paste or sauce (for richness)

For the Glaze:
– 1 beaten egg (for shiny crust)
– Optional: a splash of milk or plant-based milk for a softer finish

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 375°F (190°C). Line a baking sheet with parchment paper. This helps the empanadas not stick and makes cleanup a breeze. I always give my work surface and rolling pin a light dusting of flour so nothing sticks. A warm kitchen helps the pastry chill faster in the fridge if you need—it’s all about that flaky crust!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, salt, and apple cider vinegar. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Don’t overmix—little bits of butter remaining make the crust super flaky. I’ve learned that rushing this step results in a denser crust; patience is key here.

Step 3: Mix Wet Ingredients

Pour the ice-cold water into the dry ingredients gradually, mixing gently with a fork or spatula. Only add enough to bring everything together into a dough that’s moist but not sticky. It might seem crumbly at first, but don’t panic. Handle it lightly, and you’ll get perfect pastry dough every time.

Step 4: Combine

Gather the dough into a ball, wrap in plastic, and refrigerate for about 20 minutes. Resting allows the gluten to relax and makes rolling easier. Meanwhile, you can prepare your filling—more on that in a moment.

Step 5: Prepare Filling

In a skillet over medium heat, cook the ground beef with chopped onions and garlic until browned. Add cumin, smoked paprika, chili powder, salt, and pepper, stirring to combine. Let it cook until fragrant and moisture from the tomato paste evaporates slightly. My trick: I like to add chopped olives or peppers here for extra flavor. Once cooked, set aside to cool slightly—you don’t want to burn your fingers filling the empanadas!

Step 6: Layer & Swirl

Lightly flour your surface again and roll out the dough to about 1/8 inch thick. Use a round cutter or a glass (about 4-5 inches diameter) to cut out circles. Place a spoonful of filling in the center, then fold the dough over to create a half-moon. Use a fork to crimp the edges tightly, sealing in all that delicious meat. Here’s a little tip: if the edges crack, just pinching them back together usually does the trick. Be gentle but firm—it’s all about that perfect seal!

Step 7: Bake

Place the empanadas on your prepared baking sheet. Brush the tops with beaten egg for a glossy, golden finish. Bake for 20-25 minutes, or until the crust is beautifully crispy and golden. Keep a close eye after 20 minutes—every oven is different, and you don’t want them overbaked or underdone.

Step 8: Cool & Glaze

Once baked, let them cool slightly on a wire rack. For a shiny finish, brush with a little extra egg wash if you like. The smell alone will have everyone in the house following their noses!

Step 9: Slice & Serve

This is the best part—slice in half to reveal that juicy, flavorful filling. Serve warm or at room temperature. I like to sprinkle a little fresh cilantro or chopped parsley on top for color and freshness. These empanadas are great on their own or with a side of salsa, guacamole, or a simple salad. Trust me, they disappear in minutes—my kids call them “magic pockets,” and I can’t argue with that!

What to Serve It With

These beef empanadas are incredibly versatile. For breakfast, pair them with a strong black coffee or a fresh fruit salad. They make a fantastic brunch item, especially when served with a side of tangy salsa or a light yogurt dip—my personal favorite. As an after-dinner treat, serve them with a drizzle of sour cream or a squeeze of lime for that extra zing. And for more casual snacking, they’re amazing warm straight out of the fridge—just microwave or oven reheat. Sometimes, I sneak a couple into my kids’ lunchboxes—they’re just as delightful cold, though the crust can get a bit chewier. These also work well as party appetizers—just cut them into smaller bites and serve with a colorful array of sauces. My family loves them with spicy mango salsa or a fresh pico de gallo—adds a brightness that balances the richness of the beef. Honestly, I make a big batch whenever I can because they tend to vanish faster than I expect!

Top Tips for Perfecting Your Beef Empanadas

Over the years, I’ve learned a few tricks that make all the difference. First, preparing your dough in advance and letting it rest in the fridge for at least 20 minutes really makes it easier to work with—and the ending crust is so much flakier. When chopping the onions and garlic, I always do it finely; it helps the filling cook evenly and meld more smoothly. A little trick I swear by: drain excess moisture from the cooked beef mixture—if it’s too watery, your empanadas might be soggy. I’ve tested with various spices, and honestly, a splash of hot sauce in the filling adds a subtle kick that everyone loves. When it comes to swirling the filling into your dough, don’t overstuff—less is more, and it makes sealing much easier. For the crust, I prefer butter over shortening because it adds richness, but vegan butter works beautifully, too. When baking, I always position the tray on the middle rack and keep an eye on things after 20 minutes—every oven heats differently. I’ve also played around with glaze options: a splash of milk or honey brushed on before baking creates different textures and flavors. Remember, each mess-up in the kitchen is just a learning step. The first few times, you might end up with some cracked crust or uneven crimping, but with patience, it gets better every time. The secret is to handle the dough gently, not rush, and enjoy the process as much as the delicious end result.

Storing and Reheating Tips

If you manage to have any leftovers—though I rarely do—you’ll want to store them properly to keep that crispy crust. In a paper towel-lined container at room temperature, they’re good for about a day. For longer storage, I recommend wrapping each empanada tightly in plastic wrap or placing them in an airtight container and keeping them in the refrigerator—these stay fresh for up to 3 days. To reheat, the oven or toaster oven is your best friend—preheat to 350°F and bake for 8-10 minutes until warmed through and crispy again. Microwaving is faster but does make the crust a little softer, so I avoid that unless I’m in a rush. Freezing is also super easy: just place baked or raw empanadas in a freezer-safe bag, removing excess air. They’ll last up to 2 months. Thaw overnight in the fridge and reheat as above. Just a heads-up—if you plan to add a glaze or topping, do it *after* rewarming, not before freezing, to keep the texture perfect. Trust me, these leftovers are just as good the next day—feature them in a lunchbox, and everyone will ask for more.

Frequently Asked Questions

Final Thoughts

If you’ve ever wanted to try making something homemade that feels both fancy and cozy, these beef empanadas are it. They’re a crowd-pleaser for family dinners, a fun weekend project, or even a snack when you crave something savory and satisfying. What I love most about this recipe is how forgiving it is—once you get comfortable, you can tweak the spices and fillings to your liking, making it your own signature dish. Plus, the smell alone when they’re baking is worth every minute. I encourage you to experiment—add a bit of cheese, swap the beef for lentils, or sprinkle some hot sauce on top. It’s so versatile, and that’s what makes it fun. Happy baking, and I can’t wait to hear how yours turn out!

Beef Empanadas

Cripsy homemade beef empanadas baked in an air fryer for a healthy crunch.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 8 discs Goya empanada discs (thawed)
• 1 cup Picadillo
• 1 egg white Egg white (whisked)
• 1 teaspoon Water

Instructions

 

Preparation Steps

• Spray the air fryer basket generously with olive oil spray or line it with parchment paper.
• Place 2 tablespoons of picadillo in the center of each empanada disc. Fold in half and seal edges with a fork. Repeat with remaining discs.
• Whisk the egg white with water and brush the tops of the empanadas.
• Place empanadas in the air fryer basket and cook at 350F for 8 minutes, turning halfway until golden.

Notes

Enjoy these crispy beef empanadas as a flavorful appetizer or main dish.