Air Fryer Empanadas Recipe
- cook TIME 25 mins
- prep TIME 20 mins
- total TIME 45 mins
Ingredients (19)
- 6 oz 85% lean ground beef
- 8 oz puff pastry dough
- 2 tbsp all-purpose flour
- 3 oz onion chopped
- 2 oz celery chopped
- 3 oz carrot chopped
- 4 oz frozen peas thawed
- 4 oz unsalted dark red kidney beans
- 1 tsp garlic chopped
- 2 tsp olive oil
- 1/2 tsp oregano
- 1 tsp thyme
- 1/4 tsp paprika
- 1/4 tsp ground pepper
- 1/4 tsp salt
- 1 large egg yolk
- 1/2 cup homemade tomato sauce
- 2 tbsp unsalted chicken broth
- 2 tbsp basil
INSTRUCTIONS
Make the filling:
Heat 2 tsp olive oil in a large skillet over medium heat. Add in 3 oz onion and 1 tsp garlic and sauté until soft and fragrant (about 1 minute)
Add in 2 oz celery and 3 oz carrot, stir fry for another 2 minutes. Then add 6 oz ground beef to the skillet and cook until no longer pink, 1 minute.
Add 4 oz peas, 4 oz kidney beans, 1/2 tsp oregano, 1 tsp thyme, 1/4 tsp paprika and season with 1/4 tsp salt and 1/4 tsp pepper. Stir fry for an additional 2 minutes.
Set aside and let cool.
Assemble:
Divide 8 oz dough into 8 equal parts.
Roll each piece of dough on a lightly floured surface until you have a circle of 5 inch in diameter, depending on how big you want it to be .
Add the meat filling to the center of each pastry. Fold the dough over to enclose the filling.
Use a fork to press and seal the edges closed.
Brush each empanada with egg wash until coated.
Poke a small hole in the surface of the empanada so that the moisture can escape while baking.
Bake:
Place empanadas in the air fryer’s basket, cook at 360°F for 10 minutes. Flip empanadas and continue cooking for another 3 minutes. Then remove from the air fryer.
Make the sauce:
In a saucepan, cook 1/2 cup tomato sauce over medium heat. Add 2 tbsp chicken broth and bring to the boil. Remove from heat.
Blend the sauce with a hand blender until smooth. Garnish with 2 tbsp basil.
Serve:
Serve empanadas hot with tomato sauce for dipping.
