Air Fryer Empanadas Taste Like Taco Bell

There are certain smells that just instantly transport me back to my grandmother’s kitchen, and the aroma of freshly baked anything is definitely one of them. But there’s something truly magical about the scent of empanadas, especially when they’re golden and puffed up, promising a delicious, flaky bite. For years, I’ve been wrestling with traditional oven baking and sometimes, let’s be honest, deep frying which is just a whole other level of effort and mess! But then, my friends, I discovered the glorious world of the air fryer, and it completely changed the game for my empanada-making adventures. These Air Fryer Empanadas are seriously my new go-to. They’re crispy on the outside, tender on the inside, and so incredibly versatile. If you’ve ever felt intimidated by making empanadas from scratch, or just want a quicker, healthier way to enjoy them, you’ve come to the right place. Think of them as the ultimate handheld comfort food, perfect for a quick lunch, a satisfying snack, or even a fun dinner when you don’t want to fuss too much.

What are air fryer empanadas?

So, what exactly are these wondrous Air Fryer Empanadas we’re talking about? At their heart, empanadas are essentially small pies or turnovers that are baked or fried. The name itself comes from the Spanish verb “empanar,” which means to bread or coat in dough. They’re a beloved dish across many Latin American countries, each with their own unique fillings and variations. My version, made in the air fryer, is all about capturing that classic deliciousness – the crisp, golden pastry and the flavorful filling – but with a fantastic shortcut. Instead of waiting for a big oven to heat up or dealing with splattering oil, the air fryer gives you that perfect crispy exterior in a fraction of the time and with way less fuss. It’s like having a mini convection oven that delivers perfectly golden results every single time. They’re savory little pockets of joy, ready to be filled with almost anything your heart desires!

Why you’ll love this recipe?

Honestly, there are so many reasons why I keep coming back to this Air Fryer Empanada recipe. Firstly, the FLAVOR. Oh my goodness, the flavor is just incredible. You get that delightful crunch from the perfectly cooked pastry, which then gives way to a warm, savory filling (or sweet, if that’s your jam!). It’s so satisfying. Then there’s the SIMPLICITY. I’m talking about making these beauties from start to finish in under an hour, which is a lifesaver on busy weeknights. No more complicated dough recipes or endless rolling out. And the best part? They’re surprisingly COST-EFFECTIVE. Using simple pantry staples and readily available ingredients means you can whip up a batch without breaking the bank. Plus, the VERSATILITY is off the charts! You can fill these with anything: seasoned ground beef, shredded chicken, black beans and corn, even sweet fillings like guava and cheese. My kids absolutely love the shredded chicken and cheese ones. What I love most about this recipe, though, is how it makes homemade empanadas accessible to everyone. It’s a little taste of comfort and tradition, made easier than ever before. It’s my secret weapon for when I want something truly delicious and homemade without spending all day in the kitchen.

How do I make air fryer empanadas?

Quick Overview

Making these Air Fryer Empanadas is surprisingly straightforward. You’ll mix up a simple dough, prepare your favorite filling, assemble the empanadas by folding and sealing, and then pop them into your air fryer until they’re golden brown and perfectly crispy. It’s all about getting that beautiful, flaky texture and delicious filling sealed inside. The air fryer does all the hard work of crisping them up beautifully, giving you results that rival traditional baking or frying but in a much quicker and cleaner way. It’s truly the magic of modern kitchen gadgets at its finest!

Ingredients

For the Empanada Dough:
This dough is super simple and comes together quickly. You’ll need:

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cut into small cubes
• ½ cup ice water, or as needed

For the Savory Beef Filling (a classic favorite!):
This is the filling my family requests most often. Feel free to customize!

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon cumin
• ¼ teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• ¼ cup chopped fresh cilantro (optional, but highly recommended!)
• ¼ cup diced pimento-stuffed green olives (optional, but adds a lovely brine)

For Brushing:
This is key for that gorgeous golden color!

• 1 egg, beaten with 1 tablespoon water (egg wash)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your air fryer ready! Preheat your air fryer to 375°F (190°C) for about 5 minutes. While it’s preheating, lightly grease the air fryer basket with a little cooking spray or a brush of oil. This prevents anything from sticking and helps ensure that beautiful, even browning.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the 2 ½ cups of all-purpose flour and 1 teaspoon of salt. Make sure they’re well combined. This is your base for that wonderful pastry.

Step 3: Cut in Butter

Add the cold, cubed butter to the flour mixture. Now, using a pastry blender, your fingertips, or even a food processor (if you have one), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Those little pockets of butter are what create the flaky layers, so don’t overwork it!

Step 4: Add Water and Form Dough

Gradually add the ice water, about a tablespoon at a time, mixing until the dough just starts to come together. You might not need all the water, or you might need a tiny bit more, depending on the humidity. The dough should be shaggy but hold together when squeezed. Turn it out onto a lightly floured surface and gently bring it together into a disc. Don’t knead it; you want to avoid developing the gluten too much, as that can make the empanadas tough.

Step 5: Prepare Filling

While the dough rests (we’ll get to that in a sec!), let’s make the filling. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain off any excess grease. Stir in the cumin, oregano, salt, and pepper. If you’re using them, add the chopped cilantro and olives now. Cook for another minute to meld the flavors. Taste and adjust seasonings as needed. Let the filling cool slightly before assembling.

Step 6: Roll and Cut Dough

Now, let’s get back to our dough. You can either roll it out thinly on a lightly floured surface to about 1/8-inch thickness and then use a round cutter (about 5-6 inches in diameter) or a bowl to cut out circles, or you can do what I often do for speed: divide the dough into about 8-10 equal portions, roll each portion into a ball, and then flatten each ball into a disc. The goal is to have nice, even circles for your empanadas.

Step 7: Assemble the Empanadas

Place about 2-3 tablespoons of your cooled filling onto one half of each dough circle, leaving a small border around the edge. Don’t overfill them, or they’ll be hard to seal! Lightly moisten the edges of the dough with a little water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. You can crimp the edges with a fork for a decorative touch and to ensure a good seal – this is a step I never skip!

Step 8: Brush and Air Fry

Arrange the empanadas in a single layer in your preheated air fryer basket, making sure not to overcrowd them. You’ll likely have to cook them in batches. Brush the tops generously with the egg wash. This is what gives them that beautiful, golden-brown, bakery-like finish. Air fry for 10-15 minutes, flipping them halfway through, until they are golden brown and puffed up. The exact time will depend on your air fryer model and the size of your empanadas, so keep an eye on them!

Step 9: Cool and Serve

Once they’re perfectly golden and crispy, carefully remove the empanadas from the air fryer basket. Let them cool on a wire rack for a few minutes before serving. They’re best enjoyed warm, when the pastry is at its crispiest and the filling is warm and comforting. Be careful, that filling can be hot!

What to Serve It With

These Air Fryer Empanadas are wonderfully versatile and can fit into almost any mealtime. For BREAKFAST, imagine a couple of these alongside a steaming mug of coffee. They’re a more exciting alternative to toast, especially if you fill them with a little scrambled egg and cheese. For BRUNCH, they’re fantastic served on a platter. You could do a mix of savory fillings and maybe a few sweet ones. A light green salad or some fresh fruit would be a lovely accompaniment, making it feel a bit more elegant. As DESSERT, these are pure magic! Fill them with apple pie filling, a bit of cinnamon and sugar, or even a sweet cheese mixture. Dust them with powdered sugar after they’ve cooled a bit. For COZY SNACKS, they’re the ultimate comfort food. Serve them with a dollop of sour cream or a side of your favorite salsa. My family loves them with a simple side of guacamole for dipping. It’s just pure, unadulterated comfort.

Top Tips for Perfecting Your Air Fryer Empanadas

I’ve made a lot of empanadas in my day, and over time, I’ve picked up a few tricks that really make a difference in getting them just right. First, for the ZUCCHINI PREP (if you were to make a zucchini empanada, which is delicious too!): If you’re using a moist filling like some vegetables, make sure to squeeze out as much liquid as possible. You can do this by grating the zucchini, salting it lightly, letting it sit for 10-15 minutes, and then squeezing it thoroughly in a clean kitchen towel. This prevents a soggy bottom, which is never fun. For MIXING ADVICE with the dough, remember that overmixing is the enemy of tender pastry. Just bring it together until it forms a cohesive ball. If the dough feels too sticky, add flour a tablespoon at a time, but only if absolutely necessary. When it comes to ASSEMBLY, don’t be afraid to really press and seal those edges. The fork crimp is not just for looks; it’s crucial for keeping that delicious filling inside where it belongs. I learned this the hard way after a few empanada “explosions” in the air fryer! If you’re doing SWIRL CUSTOMIZATION with a filling, make sure your swirls are evenly distributed so each bite gets a taste of everything. For INGREDIENT SWAPS, if you don’t have ground beef, try shredded chicken or turkey. For a vegetarian option, seasoned black beans and corn are fantastic, or even a mix of ricotta cheese and spinach. Just ensure your filling isn’t too wet. For BAKING TIPS in the air fryer, always preheat your machine! It makes a huge difference in cooking time and crispiness. Also, avoid overcrowding the basket; give them a little space so the hot air can circulate around them. This is key for that even golden color. And for GLAZE VARIATIONS, if you don’t have an egg, a little milk or even melted butter brushed on top will still give you some color, though the egg wash is definitely superior for that rich, glossy finish.

Storing and Reheating Tips

I find these Air Fryer Empanadas are honestly best enjoyed fresh, right out of the air fryer. But if you do have leftovers, or want to prep ahead, here’s what I’ve learned. For ROOM TEMPERATURE storage, it’s best to let them cool completely first, then store them in an airtight container for no more than a day. They’ll start to lose some of their crispness after that. REFRIGERATOR STORAGE is your best bet for longer keeping. Once completely cooled, place them in an airtight container, and they should keep well for about 3-4 days. The pastry might soften a bit in the fridge, but they’ll still be tasty. For FREEZER INSTRUCTIONS, this is great for making a big batch and having them on hand for future cravings. You can freeze the unbaked or baked empanadas. If freezing unbaked, place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag or container. You can then air fry them directly from frozen, adding a few extra minutes to the cooking time. If freezing baked, let them cool completely, then freeze in a similar fashion. To reheat, I find the air fryer is your best friend! Pop them back into a 350°F (175°C) air fryer for about 3-5 minutes (for already baked ones) until heated through and crispy again. If you don’t have an air fryer, a toaster oven works well too. For GLAZE TIMING ADVICE, if you’re planning to freeze them baked, I recommend waiting to add any glaze or sauce until after reheating, otherwise, it can make the pastry soggy during storage and reheating.

Frequently Asked Questions

Final Thoughts

So there you have it – my favorite way to make delicious, crispy Air Fryer Empanadas! I really hope you give this recipe a try. It’s such a rewarding experience to pull those golden beauties out of the air fryer, and the smell alone is enough to make everyone gather in the kitchen. It’s a recipe that feels both comforting and a little bit special, perfect for family dinners, game nights, or even just a treat for yourself. If you love this recipe, you might also enjoy my [link to another recipe, e.g., “Spicy Black Bean Samosas”] for another handheld delight, or my [link to another recipe, e.g., “Easy Apple Turnovers”] for a sweet treat. I can’t wait to hear what you think! If you make these, please leave a comment below and let me know how they turned out, or share your favorite filling variations. Happy baking, everyone!