Ingredients:

  • 1 lb Lean Ground Beef (10-15% fat)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/2 medium Red Bell Pepper, finely diced
  • 1 tbsp Tomato Paste (concentrate)
  • 1/4 cup Beef Stock (or water)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • Salt and Black Pepper, To taste
  • 1/4 cup Pitted Green Olives, chopped (optional)
  • 12 discs Pre-made Empanada Discs (approx. 5-inch/12 cm diameter)
  • 1 Large Egg
  • 1 tsp Water or Milk (for egg wash)
  • Cooking Oil Spray (or brushed olive oil), As needed

Instructions:

  1. Sauté Aromatics: Heat a large frying pan over medium-high heat. Add a splash of oil. Sauté the diced onion and bell pepper for 5–7 minutes until softened. Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
  2. Brown the Beef: Add the ground beef to the pan. Break it up and cook until fully browned (no pink remaining). Drain off any excess fat—this is crucial for a non-soggy empanada.
  3. Season and Simmer: Stir in the cumin, smoked paprika, oregano, salt, and pepper. Add the beef stock. Bring to a low simmer and cook for 5 minutes until the liquid is almost completely evaporated.
  4. Cool Completely: Stir in the chopped olives (if using). Transfer the filling to a shallow bowl or plate and refrigerate for a minimum of 30 minutes. The filling must be cold and dry before assembly.
  5. Prepare the Discs: Lay out the empanada discs (if frozen, ensure they are thawed but still cold and firm).
  6. Prepare the Egg Wash: Whisk the egg with 1 teaspoon of water or milk in a small bowl.
  7. Fill the Discs: Place 1–2 tablespoons of the cold filling just off-centre on each disc. Do not overfill.
  8. Seal and Crimp: Brush the edges of the disc lightly with the egg wash. Fold the dough over to form a half-moon shape. Press the edges together firmly to seal, then use the tines of a fork or the traditional repulgue technique to create a decorative, secure crimp.
  9. Pre-Cook Prep: Brush the top surface of the assembled empanadas generously with the remaining egg wash. This aids browning.
  10. Preheat: Preheat the air fryer to 190°C (375°F) for 5 minutes.
  11. Load in Batches: Place the empanadas in the air fryer basket, ensuring they do not touch (work in batches, likely 4–6 at a time, depending on air fryer size).
  12. Cook: Cook for 10–12 minutes, flipping halfway through. The empanadas are done when they are deep golden brown and the pastry feels firm and crisp.
  13. Serve: Transfer to a cooling rack immediately to prevent the bottoms from steaming and becoming soft. Serve warm.