Remember those frozen empanadas from the grocery store that you’d heat up for a quick dinner but they’d come out either burnt on the outside and cold in the middle, or soggy and disappointing? After perfecting this recipe through countless family dinners (and watching my husband sneak back to the kitchen for “just one more”), I can promise these air fryer empanadas deliver all that buttery, flaky satisfaction with perfectly seasoned fillings that taste like abuela’s homemade recipe.
Table of Contents
Essential Ingredients (Makes 8 Empanadas)
Empanada Foundation:
- 8 empanada discs (thawed if frozen, or homemade)
- 1 lb ground beef (80/20 for best flavor)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 egg, beaten (for egg wash)
- 2 tablespoons olive oil
Perfect Seasoning Base:
- 1 packet sazón seasoning (or homemade blend)
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne (optional for heat)
For Flavor Depth:
- 2 tablespoons tomato paste
- ¼ cup beef broth
- 1 tablespoon sofrito (or chopped cilantro)
- ½ cup green olives, chopped (optional but traditional)
Pro tip: Empanada discs from the frozen section work perfectly and save hours of dough-making time, while the sazón seasoning gives authentic Latin flavor that can’t be replicated with regular spices.
Step-by-Step Air Fryer Method
Perfect Prep (20 minutes)
- Cook filling: Heat oil in skillet, sauté onion until soft, add garlic and ground beef
- Season properly: Add all spices, tomato paste, cook until beef is browned and fragrant
- Add liquid: Stir in broth and sofrito, simmer until mixture thickens slightly
- Cool completely: Let filling cool to room temperature before assembling (prevents soggy dough)
- Thaw discs: Remove empanada discs from freezer, let thaw until pliable
The Perfect Sealing Technique
Critical step: Don’t overfill empanadas or they’ll burst during cooking. Use about 2-3 tablespoons of filling per empanada, leaving a ½-inch border. The key is creating a tight seal that won’t open under pressure.
Air Fryer Cooking Process
Temperature: 375°F (190°C)
Time: 10-12 minutes
Work in batches if needed
- Preheat air fryer to 375°F for 3 minutes
- Spray basket lightly with cooking oil
- Place empanadas in single layer, not touching
- Brush tops with beaten egg for golden color
- Cook 6 minutes without opening
- Carefully flip using spatula
- Brush flipped side with egg wash
- Cook another 4-6 minutes until golden brown and puffed
- Rest 3 minutes before serving (filling will be very hot!)
Perfect Results Every Time
Visual cues for doneness:
- Deep golden brown color all over
- Puffed and crispy exterior that sounds hollow when tapped
- Sealed edges that haven’t burst open
- No pale or soft spots on the crust
Texture goal: Buttery, flaky crust that shatters when bitten, giving way to perfectly seasoned, moist filling that’s hot throughout but not leaking.
Filling Variations That Work
Classic Beef (Traditional)
- 1 lb ground beef, seasoned
- 1 diced onion
- 2 hard-boiled eggs, chopped
- ¼ cup green olives
- Sazón and cumin seasoning
Chicken & Cheese
- 2 cups shredded chicken
- 1 cup Mexican cheese blend
- ½ cup diced bell peppers
- 1 tsp cumin
- Fresh cilantro
Cheese & Spinach (Vegetarian)
- 2 cups fresh spinach, wilted
- 1½ cups ricotta cheese
- ½ cup mozzarella cheese
- 2 cloves garlic, minced
- Nutmeg and salt
Sweet Plantain & Cheese
- 2 ripe plantains, diced and sautéed
- 1 cup queso fresco, crumbled
- 1 onion, caramelized
- Pinch of cinnamon
- Salt to taste
Apple Cinnamon (Sweet)
- 3 apples, diced and cooked
- ¼ cup brown sugar
- 1 tsp cinnamon
- 2 tbsp butter
- Pinch of nutmeg
Serving & Storage Tips
Best served: Hot, right from the air fryer when crust is at peak crispiness
Perfect for: Dinner, lunch, party appetizers, picnics, meal prep
Storage: Refrigerate up to 4 days, freeze up to 3 months
Make ahead: Assemble empanadas, freeze on tray, then store in bags
Sauce pairing tip: Serve with chimichurri, ají sauce, or simple garlic aioli for an authentic Latin American experience that elevates every bite!
Frequently Asked Questions
What type of empanada dough works best for air frying?
Frozen empanada discs from the Latin section of grocery stores work perfectly. They’re pre-made, properly sized, and designed to crisp beautifully. Homemade dough works too, but frozen saves significant time.
Why do my empanadas keep bursting open in the air fryer?
Usually caused by overfilling, hot filling, or poor sealing. Use only 2-3 tablespoons of completely cooled filling, wet the edges before sealing, and crimp firmly with a fork.
How do I get empanadas crispy and golden in the air fryer?
Brush with beaten egg before cooking for golden color. Cook at 375°F and don’t skip flipping halfway through. If not crispy enough, increase to 400°F for the last few minutes.
Can I make empanadas ahead of time for parties?
Yes! Assemble empanadas completely, then freeze on a tray. Once frozen, store in bags. Cook from frozen, adding 2-3 minutes to cooking time.
For more delicious air fryer recipes and techniques, check out our Complete Air Fryer Snacks & Appetizers with 15+ family-tested recipes. For more follow us on Pinterest
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