Air Fryer Empanadas
Empanadas made easy by cooking them in the air fryer and using premade pie crusts for the dough! Filled with flavorful ground beef and tender vegetables, you won't be able to keep yourself from reaching for another.
Servings: 10 empanadas
Ingredients
- 4 ounces diced potato
- ½ pound lean ground beef
- ⅓ cup yellow onion, minced
- ½ red bell pepper, finely diced
- ⅓ cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- ¼ cup beef broth
- 2 premade pie crusts
- 2 egg whites
- 2 tablespoons water
Instructions
- Boil 4 ounces diced potato until they are fork-tender. Drain and set aside.
- In a large frying pan, saute ½ pound lean ground beef and ⅓ cup yellow onion, until the ground beef is evenly browned. To the pan, add ½ red bell pepper, and ⅓ cup frozen peas. Saute another 5-7 minutes or until the vegetables are tender.
- Add in 2 cloves garlic,1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon chili powder, cooked potatoes, 1 tablespoon tomato paste, and ¼ cup beef broth. Stir to incorporate the spices and liquids well, and saute until the liquid has reduced. Remove the filling from the heat.
- Roll the 2 premade pie crusts out. Using a cookie cutter or a large enough rimmed cup, cut into about 4-inch circles. You will need to gather the scraps, roll them out, and cut more circles to get at least 10.
- Make egg wash by whisking together 2 egg whites and 2 tablespoons water in a small bowl.
- Place one of the dough circles on a work surface, place about two tablespoons of filling into the center of the dough, and brush the edge of one side of the dough with a little egg wash.
- Fold the dough in half over the filling, creating a half circle. Use a fork to crimp the edges together. Continue with the rest of the dough and filling.
- Brush each empanada with egg wash and air fry at 350 degrees Fahrenheit for 8-10 minutes, turning halfway through. Work in batches, keeping space between the empanadas.
Nutrition
Calories: 47kcal | Carbohydrates: 3g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 297mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg
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