Ingredients

3 cups all-purpose flour (plus more for surface)

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 cup cold butter (cut into cubes)

3/4 cup water

1 large egg

2 tablespoons extra-virgin olive oil

1 yellow onion (chopped)

4 cloves garlic (minced)

1 lb. ground beef

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon cumin

1/2 teaspoon smoked paprika

Kosher salt

Freshly ground black pepper

1/2 cup chopped tomatoes

1/2 cup diced green chiles

1 1/2 cup shredded Cheddar

1 1/2 cup shredded Monterey Jack

Egg wash (for brushing)

Freshly chopped cilantro (for garnish)

Sour cream (for dipping)

Instructions

Step 1: In a large bowl, whisk together the flour, kosher salt, and baking powder. Use your hands or a pastry cutter to work the cold butter into the flour mixture until you have pea-sized granules.

Step 2: Add the water and egg to the mixture and stir until a dough forms. Turn the dough onto a lightly floured surface and knead until smooth, about 5 minutes.

Step 3: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.

Step 4: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Step 5: Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until no longer pink, about 5-7 minutes, then drain excess fat.

Step 6: Return the skillet to medium heat, stir in tomato paste, dried oregano, parsley, cumin, smoked paprika, salt, and black pepper. Add chopped tomatoes and diced green chiles, cooking for 3-5 minutes. Remove from heat and let the filling cool slightly.

Step 7: Place the chilled dough on a floured surface and divide into two halves. Roll one half out to ¼ inch thickness. Using a 4.5-inch round cutter or cup, cut out dough circles. Repeat with the remaining dough.

Step 8: Lightly moisten the edge of each dough circle with water. Place about 2 tablespoons of the cooled filling in the center, then top with shredded Cheddar and Monterey Jack cheeses.

Step 9: Fold the dough over the filling to form a half-moon shape. Press edges firmly and crimp with a fork to seal. Repeat with remaining dough and filling.

Step 10: Preheat the air fryer to 400°F. Place empanadas in a parchment-lined air fryer basket, leaving space so they don’t touch. Air fry in batches for 10-12 minutes, or until golden and crisp.

Step 11: Garnish cooked empanadas with freshly chopped cilantro and serve warm with sour cream for dipping.

Tips & Variations

For a spicier filling, add chopped jalapeños or a dash of hot sauce to the beef mixture.

Try swapping ground beef for ground chicken, turkey, or even a vegetarian filling with beans and veggies.

Make the dough ahead of time and freeze empanadas uncooked; just air fry from frozen, adding a few extra minutes of cook time.

Brush empanadas with egg wash before air frying to achieve a shiny, golden crust.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes to maintain crispness or warm in a preheated oven at 350°F for about 10 minutes. You can also freeze uncooked empanadas for up to 1 month; cook from frozen by adding a few minutes to the air fryer time.

FAQs

Can I bake these empanadas instead of air frying?

Yes, preheat your oven to 400°F, place empanadas on parchment-lined baking sheets, brush with egg wash, and bake for about 25 minutes until golden and heated through.

How do I prevent the empanadas from leaking filling while cooking?

Make sure to moisten the edges of the dough well before sealing and press firmly to crimp edges with a fork. Avoid overfilling to keep the filling inside while cooking.