I still remember the first time I bit into a warm empanada and felt the corner of my mom’s kitchen close around me like a hug. The air was rich with peppery beef, melted cheese, and that unmistakable toasty aroma that makes your whole kitchen smell like a cozy memory. These days, I reach for my air fryer instead of a vat of oil, and the results are nothing short of magical: a perfectly crisp shell with a tender, flavorful center. This version—Air Fryer Empanadas—is the one I make when friends text that they’re swinging by for a casual dinner, when I want something crowd-pleasing that’s almost effortless, or when I’m craving something savory and snackable that still feels special. It’s incredibly forgiving, and you can customize the filling to suit what’s in your fridge. I always do this when I’m short on time: prep the filling in advance, keep a stash of dough rounds or disks in the freezer, and fry up a bunch in one go. The smell alone brings everyone to the kitchen, and trust me, they disappear in minutes.
Thank you for reading this post, don't forget to subscribe!What is an air fryer empanada?
Air fryer empanadas are essentially portable, pocket-sized parcels of joy. Think of them as a cross between a flaky turnover and a handheld savory pie. The name comes from the traditional empanada, a Spanish- or Latin American-inspired pastry that wraps a seasoned filling in a dough pocket. What makes the air fryer version so appealing is that you get that same crunchy exterior with far less oil, and you can bake the shells to a flawless golden crust without babysitting a hot skillet. It’s essentially a modern riff on a classic comfort food, designed for busy weeknights or a casual get-together. I love how versatile they are: you can go meat-forward, switch to a veggie-cheese combo, or even experiment with sweet fillings for dessert-style empanadas. And yes, you can absolutely adapt the dough to what you have on hand—store-bought discs work beautifully, or you can roll your own dough if you’re in the mood to knead and shape.
Why you’ll love this recipe?
What I love most about Air Fryer Empanadas is how forgiving they are and how reliably satisfying they feel. The flavor profile is a classic hug-in-a-porkpie kind of thing: a kiss of paprika and cumin on the savory filling, a hint of garlic, and a little brightness from lime or cilantro if you’re feeling fancy. The crust stays tender on the inside and crisp on the outside, which is exactly the texture I chase on busy weeknights. This recipe is also wallet-friendly. You can stretch a small amount of meat into several empanadas, especially if you bulk up the filling with sautéed onions, bell peppers, or even some mushrooms. And because you can assemble a big batch ahead of time, it becomes a lifesaver on hectic evenings—just pop them in the air fryer, and dinner is ready in minutes. My kids actually ask for seconds, and that alone makes this recipe a winner in my book. If you’re feeding a crowd, this is your go-to: they cook evenly, look gorgeous on a plate, and stay warm when served with quick-salsa grazers or a dollop of garlicky yogurt. What I love most about this recipe is how forgiving the dough can be—rolled a hair thicker or thinner, it still holds its shape and bakes to a perfect bite.
How do I make air fryer empanadas?
Quick Overview
Here’s the quick version: mix a sturdy dough, whip up a flavorful filling, and wrap it into little pockets. The air fryer does the rest, giving you a crisp shell with tender, juicy insides in about 8–12 minutes per batch. You can use store-bought empanada discs for speed, or you can roll your own dough if you’re feeling ambitious. The key is to keep the dough cool, seal the edges well, and give the air fryer enough space to circulate air around each pocket. If you want extra crunch, brush the tops with a light egg wash or plant-based glaze before cooking. This approach keeps the process approachable while still delivering that wow factor you crave from a favorite family dish.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted cold butter, cubed
- 1/2 to 3/4 cup ice-cold water (adjust as needed)
- 1 large egg (optional for binding, or use 2 tablespoons milk for a softer dough)
- 1 teaspoon white vinegar or a splash of lime juice (optional for tenderness)
- Tips: keep the ingredients cold, handle the dough as little as possible, and chill for 20–30 minutes before rolling for the flakiest crust.
For the Filling:
- 8 ounces ground beef, turkey, or chicken (or substitute with black beans for a veggie option)
- 1 small onion, finely diced
- 1 small bell pepper, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (or more to taste)
- Salt and black pepper to taste
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a queso fresco crumble)
- Optional: 1/4 cup chopped olives or raisins for a traditional twist
- Tips: sauté the vegetables until soft and fragrant, then stir in the meat to cook through and marry the flavors; taste and adjust salt at the end.
For the Glaze:
- 1 large egg, beaten with 1 tablespoon water (or dairy-free glaze using almond milk)
- Optional: a pinch of paprika or chili powder in the glaze for color
- Tips: the glaze gives a shiny, golden surface; if you’re avoiding eggs, a little olive oil brushed on works too.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your air fryer to 380°F (193°C). If you’re using discs, no pan prep is required beyond a light spray of cooking oil to prevent sticking. If you’re rolling your own dough, keep everything cold and ready: a floured surface, a pastry cutter or knife, and a sheet pan lined with parchment for easy assembly.
Step 2: Mix Dry Ingredients
In a chilled bowl, whisk together the flour and salt. This helps ensure a tender crust. If you’re using a food processor, pulse the dry ingredients briefly to aerate them. The goal is to have evenly distributed salt and a light, crumbly texture before you add the butter.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the cold water, egg (if using), and vinegar or lemon juice. The acid can help make the dough a touch more tender. Keep this mixture icy until you’re ready to bring it together with the dry ingredients.
Step 4: Combine
Pulse the butter into the dry mix until you have pea-sized bits of butter dispersed. Add the wet ingredients gradually, mixing just until the dough comes together. If it’s too dry, add a little more water, one tablespoon at a time. If it feels too sticky, dust with a touch more flour. The texture you’re aiming for is a pliable yet not sticky dough that you can roll without tearing.
Step 5: Prepare Filling
In a skillet over medium heat, sauté the onion and pepper with a pinch of salt until they’re soft and fragrant. Add the garlic and cook for another 30 seconds. Stir in the ground meat and break it up as it cooks. Season with cumin, smoked paprika, chili powder, and a dash of pepper. Cook until the meat is browned and no pink remains. Remove from heat and fold in the shredded cheese (and olives or raisins if you’re using them). Let the filling cool a bit so it’s easy to handle when you’re filling the dough.
Step 6: Layer & Swirl
Roll the dough on a lightly floured surface to about 1/8 inch thick. Cut circles or use a round cutter (roughly 4–5 inches in diameter). Place a spoonful of filling on one half of each circle, being careful not to overfill. Moisten the edge with a little water, fold the dough over to enclose, and crimp with a fork to seal. If you want a little swirl of color, you can add a tiny bit of shredded beet or spinach in the filling for visual interest—just keep it evenly distributed for the fold.
Step 7: Bake
Lightly brush the tops of the empanadas with the egg wash or glaze. Place them in a single layer in the air fryer basket, leaving a bit of space between each one for air to circulate. Cook for 8–12 minutes, flipping halfway through, until the shells are golden and crisp. If you’re using a larger batch, cook in batches to avoid crowding. Timing can vary slightly by model, so keep an eye on the first batch to dial in your perfect window for future rounds.
“I don’t know if I’ve ever eaten a better Air Fryer Empanadas Taste Like Taco Bell. The rub alone is wonderful, but the sauce??? Over the top!”
Step 8: Cool & Glaze
Remove to a rack and let cool for a few minutes. If you like extra glaze, brush a touch more over the tops while they’re warm so they look glossy and inviting. The cooling step helps the filling set so you don’t have any oozing pockets, and it also makes them easier to handle when you plate them.
Step 9: Slice & Serve
Serve with a bright salsa verde, a dollop of lime crema, or a simple avocado yogurt dip. The contrast between a crisp outer shell and a soft, savory center is what makes these so addictive. I like to sprinkle a little chopped cilantro over the top for color and aroma. If you’re making these for a crowd, line up a few dipping sauces and let everyone pick their favorite pairing. The first bite should be a little crunchy, then a savory, juicy center that says, “you made this at home and it’s delicious.”
What to Serve It With
Air Fryer Empanadas pair with a few simple accompaniments that elevate the meal without stealing the show. Here are some versatile ideas that work for different occasions:
For Breakfast: A light quiche-inspired filling is great on weekend mornings, but if you’re sticking to the classic savory route, pair a warm empanada with a sunny-side-up egg and a quick salsa verde. A strong, mug-worthy coffee balances the richness, and a few slices of avocado add a fresh, creamy contrast.
For Brunch: Serve with a vibrant pico de gallo and a drizzle of lime crema. A crisp mixed green salad on the side gives brightness, and a pitcher of sparkling water with lime wedges makes the spread feel celebratory without fuss.
As Dessert: If you’re in the mood for a sweet twist, swap the filling for a cinnamon-sugar apple mixture and a touch of dulce de leche. Bake longer and brush with a light glaze for a glossy finish. Dust with powdered sugar and serve warm with vanilla ice cream for a delightful end to the meal.
For Cozy Snacks: This is my go-to snack when friends drop by or I’m curled up with a good movie. Keep them warm in a low oven or in the air fryer, and offer a few tangy dipping sauces. They’re perfect for a casual party, and they disappear faster than you’d expect.
Personally, I’ve found that these empanadas shine when you keep the fillings balanced—meat or beans for heartiness, a bit of cheese for melty goodness, and a bright finish from a squeeze of lime or a handful of cilantro. It’s the perfect plug-and-play appetizer that feels homemade and comforting every single time.
Top Tips for Perfecting Your Air Fryer Empanadas
Here are practical, kitchen-tested tips to elevate your Air Fryer Empanadas the next time you cook them:
Dough Prep: Cold butter makes for a flakier crust, so chill your dough as you’d chill pie dough. If you’re rolling, aim for even thickness. Too thick and the center won’t heat through; too thin and the edges may crack. A quick rest in the fridge after you cut the circles helps them hold their shape during filling.
Filling Consistency: You want moisture but not sogginess. If your filling is a touch juicy, cook it a bit longer to reduce moisture, or let it cool completely before filling to avoid soggy shells. Finely minced veg blends into the meat and helps distribute moisture evenly.
Sealing & Crimping: A neat seal is key for avoiding leaks. Dip your fingertip in water and run it along the edge before folding. Press firmly with a fork, making sure all edges are completely sealed. If you notice any small gaps, dab a tiny bit of water and press again.
Flavor Swaps: Sub in different spices to suit your mood. A hint of cinnamon and a pinch of cloves can give a warm, almost shawarma-like note in the filling. Orange zest can brighten the profile; a splash of beer or beef stock in the filling adds depth.
Texture Customization: For a crisper crust, brush with a thin layer of oil or butter before cooking and avoid overcrowding the air fryer basket. A light spray of oil helps crisp the exterior and gives that camera-ready sheen you see in glossy food photos.
Glaze Variations: If you’re not using eggs, try a glaze made from a little maple syrup and hot sauce for a sweet-spicy finish, or a simple olive oil, garlic powder, and pepper mix for a savory gloss. The glaze should be thin enough to coat but not pool.
Ingredient Swaps: Gluten-free flours behave differently; you may need to add an extra tablespoon of water or a pinch more binding agent (like xanthan gum) to achieve a cohesive dough. Dairy-free butter or coconut oil can substitute for butter in equal amounts if needed. These tweaks may alter texture slightly, but the results are still delicious.
“Made the Air Fryer Empanadas Taste Like Taco Bell tonight and wow — perfect weeknight dinner. Will definitely make again!”
Baking Tips: If your air fryer has a basket with a smaller footprint, you’ll want to cook in batches to avoid crowding. Keep the temperature steady and check the tops after 8 minutes. If your model runs hot, reduce the temperature by 25°F (about 15°C) and extend the cook time by a couple of minutes to prevent over-browning.
Doneness & Doneness Tests: You’re looking for a golden-brown exterior and a fully heated center. If you slice one open and the filling looks cool in the center, give it a few more minutes. A quick jiggle of the basket can help you gauge whether they’re cooking evenly.
These tips come from countless test batches and some friendly family “mistakes.” Like the time I overfilled the pocket and watched the cheese melt into a gooey river—delicious, but not ideal for neat bites. I learned to err on the side of a modest filling and a tight seal. Now I’ve got a go-to method for crowd-pleasing, reliably crisp Air Fryer Empanadas every single time.
Storing and Reheating Tips
Whether you’ve made a big batch or saved a few for the next day, here’s how to keep Air Fryer Empanadas tasting great:
Room Temperature: If you’re eating them the same day, they’re best within two hours of cooking. Keep them in a single layer on a plate with a light cover to preserve the crispness. Avoid stacking, which can soften the crust.
Refrigerator Storage: Store in an airtight container for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 4–6 minutes, or until heated through and the exterior is crisp again. A quick brush of oil before reheating helps restore crunch.
Freezer Instructions: Freeze baked and cooled empanadas on a sheet pan, then transfer to a freezer bag once solid. Reheat from frozen at 360–370°F (180–190°C) for 8–12 minutes, flipping once halfway. If you want to freeze unbaked, assemble on a sheet pan and freeze, then transfer to a bag; bake directly from frozen the same as above, adding a couple of minutes.
Glaze Timing Advice: If you plan to freeze, skip the glaze until you reheat. Glazes can sometimes soften the crust if applied too early. You can glaze after reheating for a fresh, glossy finish.
Storage and reheating are the unsung heroes of weeknight cooking. A little planning ensures you don’t lose the crisp shell or the juicy center, and your Air Fryer Empanadas taste nearly as good as the first night they came off the press.
Frequently Asked Questions
Final Thoughts
Air Fryer Empanadas have become one of my favorite kitchen companions because they combine nostalgia with a modern, quick-cook practicality. The method gives you a crackly shell and a juicy center without standing over a hot pan or heating a heavy oven. It’s the kind of recipe you can hand to a friend and say, “Make these with whatever you’ve got—they’ll still be delicious.” If you’re chasing something that feels cozy, crowd-pleasing, and a little bit fancy, this is it. And if you love showing off simple, honest food that tastes like you spent hours on it, you’ve found your new standby. I’ve made these countless times and they never fail to bring a smile to the table. Happy baking, and I can’t wait to hear how yours turn out! If you’ve got your own variations or tips, drop them in the comments and share the joy with the community.
Air Fryer Empanadas
Ingredients
Main Ingredients
- 2 boxes refrigerated pie crusts 15 oz each, 4 crusts total
- 1 can apple pie filling 21 oz can
- 1 bag Kraft caramels 11 oz bag, individually wrapped
- 0.25 cup butter melted
- 2 tbsp sugar
- 2 tsp cinnamon
Instructions
Preparation Steps
- Add apple pie filling and caramels to a medium saucepan over medium heat. Stir together until the caramels are melted. Remove from heat and set aside.
- Unroll each pie crust and using a large coffee mug (about 4-inch diameter), cut out 5 circles per pie crust so you end up with 20 circles of dough.
- Place a tablespoon of apple caramel filling into the middle of each dough round.
- Carefully fold over the circle and pinch the edges together to seal the empanadas.
- Melt the butter and brush it gently onto the top of each empanada.
- In a small bowl, mix the sugar and cinnamon together and sprinkle generously over the empanadas.
- Working in batches, place the empanadas in the air fryer basket in a single layer and air fry for 10 minutes at 330℉, or until golden brown and crisp. Repeat with remaining empanadas.
