These air-fryer empanadas cook up golden-crisp in the air fryer. The simple filling of peppers and ground beef pairs beautifully with bright and herby chimichurri sauce.
Active Time
20 mins
Total Time
45 mins
Yield
Serves 12
How to Make It
1. Step
Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until translucent, about 5 minutes. Add beef and cook, stirring with a wooden spoon to crumble, until browned, about 5 minutes. Add taco seasoning, salt and pepper; cook, stirring, for 1 minute. Remove from heat and let cool for 10 minutes.
2. Step
Preheat air fryer to 400°F for 5 minutes. Whisk egg and water in small bowl; set aside.
3. Step
On a lightly floured surface, roll pie crusts into 11-inch circles. Using a biscuit cutter, cut 4 (4 1/2-inch) rounds from each pie crust.
4. Step
Place 2 tablespoons beef filling in the center of each round. Brush egg wash around the edge of each crust and fold the dough in half, covering the filling. Crimp or pleat the edges to seal.
5. Step
Coat the air-fryer basket with cooking spray. Place 6 empanadas in the basket. Brush the empanadas with egg wash and cook until golden brown, 8 to 12 minutes. Repeat with the remaining empanadas. Serve with chimichurri sauce, if desired.
