Love a crispy bite with bold flavor and a fresh, herby punch? These air fryer empanadas with chimichurri deliver all that with very little fuss. The dough turns golden and flaky in minutes, while the filling stays juicy and well-seasoned.

A bright chimichurri on the side adds a zesty kick that makes each bite pop. Whether you’re feeding a crowd or making a quick weeknight dinner, this recipe is simple, fast, and deeply satisfying.

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What Makes This Special

Close-up detail: Golden, air-fried beef empanada just out of the basket, flaky blistered crust with

Faster than oven-baking: The air fryer gives you a crisp finish in under 15 minutes per batch.
Balanced flavors: Savory empanadas meet a vibrant, garlicky chimichurri for perfect contrast.
Great for meal prep: Freeze before or after cooking and reheat quickly without losing texture.
Flexible: Use beef, chicken, veggies, or cheese—this dough and method work with almost any filling.
Light on oil: A quick brush or spray is all you need for that golden finish.

Ingredients

For the Empanadas

Cooking process: Overhead shot of assembled empanadas arranged in a single layer in an air fryer bas

1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 pound ground beef (or ground chicken, turkey, or plant-based crumbles)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 cup tomato paste
1/3 cup beef or chicken broth (or water), as needed
1/3 cup chopped green olives (optional but classic)
2 hard-boiled eggs, chopped (optional)
12–14 empanada discs (store-bought, 5–6 inches, thawed) or pie dough cut into rounds
1 egg, beaten (for sealing and brushing)
Neutral oil spray (for the air fryer)

For the Chimichurri

1 cup flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, finely chopped (or 1 teaspoon dried)
3–4 cloves garlic, finely minced
1/2 cup extra-virgin olive oil
2–3 tablespoons red wine vinegar (to taste)
1/2 teaspoon red pepper flakes (adjust to heat preference)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
Optional: 1–2 tablespoons finely minced shallot

Final dish presentation: Restaurant-quality plating of three crispy empanadas on a wide white plate

How to Make It

Make the chimichurri: In a bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Adjust acidity and salt to taste.
Set aside to let the flavors meld while you prepare the filling.
Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook 30 seconds more.
Cook the protein: Add ground beef to the skillet.
Break it up with a spoon and cook until browned and no longer pink. Drain excess fat if needed.
Season and simmer: Add cumin, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Stir in tomato paste and broth.
Simmer 3–4 minutes until the mixture thickens and looks glossy. Taste and adjust seasoning.
Finish the filling: Stir in olives and chopped hard-boiled eggs if using. Let the filling cool to room temperature; this helps the dough seal well.
Assemble the empanadas: Lay out empanada discs.
Place 2–3 tablespoons of filling in the center of each. Brush the edges with beaten egg, fold into a half-moon, and press to seal. Crimp with a fork or pinch to make a decorative repulgue.
Preheat the air fryer: Set to 375°F (190°C) for 3 minutes.
Lightly spray the basket with oil.
Cook in batches: Arrange empanadas in a single layer with space between them. Lightly brush or spray tops with oil. Air fry for 10–13 minutes, flipping halfway, until golden and crisp.
Time may vary by model and dough thickness.
Serve: Let cool 2–3 minutes. Serve warm with chimichurri on the side or drizzled over the top.

Storage Instructions

Refrigerate cooked empanadas: Store in an airtight container for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 4–6 minutes.
Freeze before baking: Assemble and freeze on a sheet until solid, then transfer to a freezer bag.
Air fry from frozen at 360°F (182°C) for 14–18 minutes, flipping once.
Freeze after baking: Cool completely, then freeze up to 2 months. Re-crisp in the air fryer at 350°F (175°C) for 6–8 minutes.
Chimichurri: Keeps in the fridge for 5–7 days. Bring to room temperature and stir before serving.

Benefits of This Recipe

Weeknight-friendly: Minimal prep and fast cooking make this a realistic after-work option.
Less mess: No deep frying, no splatter—just a clean, crisp finish.
Customizable: Swap proteins or go fully vegetarian without changing the method.
Big flavor payoff: The chimichurri adds brightness and acidity that makes the filling shine.
Portable: Great for lunchboxes, picnics, or game-day spreads.

What Not to Do

Don’t overfill: Too much filling leads to leaks and soggy pockets.
Stick to 2–3 tablespoons per disc.
Don’t skip cooling the filling: Hot filling steams the dough and can cause bursting.
Don’t crowd the air fryer: Overlapping prevents crisping. Cook in batches for even browning.
Don’t forget to seal well: Use egg wash and a firm crimp to keep juices in.
Don’t rely on time alone: Check color and texture; different air fryers run hotter or cooler.

Recipe Variations

Chicken and Corn: Use shredded rotisserie chicken with sautéed corn, scallions, and a pinch of chili powder.
Spinach and Cheese: Sauté spinach with garlic, then mix with ricotta and shredded mozzarella. Season with nutmeg, salt, and pepper.
Mushroom and Black Bean: Sauté mushrooms until browned, add black beans, cumin, and a splash of lime.
Great vegetarian option.
Beef and Sweet Potato: Stir in small roasted sweet potato cubes with the beef mixture for a sweet-savory twist.
Spicy Chorizo: Swap beef for fresh chorizo, cook thoroughly, and pair with a cilantro-forward chimichurri.
Dipping Sauces: Try a creamy lime aioli or a smoky chipotle crema alongside the chimichurri.

FAQ

Can I use store-bought pie dough?

Yes. Cut the dough into 5–6 inch rounds. It’s a bit more tender than traditional empanada dough, so chill the assembled empanadas for 10 minutes before air frying to help them hold their shape.

How do I keep the empanadas from drying out?

Brush or spray lightly with oil before air frying, and don’t overcook.

A small splash of broth in the filling also keeps it moist without getting soggy.

Can I bake these in an oven instead?

Absolutely. Bake at 400°F (205°C) for 18–22 minutes on a parchment-lined sheet, rotating once, until golden brown.

Is chimichurri spicy?

It has a gentle heat from red pepper flakes, but the main flavors are herbaceous and tangy. Adjust the spice level to your preference.

What’s the best way to reheat leftovers?

The air fryer is best for crisping—350°F (175°C) for 4–6 minutes.

Microwaving is faster, but the crust will soften.

Can I make the filling ahead?

Yes. Make it up to 3 days ahead and chill. Assemble just before cooking to keep the dough crisp.

Do I need to poke holes or vent the empanadas?

Not usually.

A good seal and a moderate amount of filling are enough. If you notice frequent bursting, add one small vent with a knife.

What if I don’t have red wine vinegar for the chimichurri?

Use white wine vinegar or fresh lemon juice. Start with a bit less and adjust to taste, since acidity levels vary.

Final Thoughts

These air fryer empanadas hit that sweet spot of crunchy, juicy, and bright.

The chimichurri ties everything together and makes the flavors sing without heavy sauces. Once you master the filling and sealing, the rest is easy and repeatable. Keep a batch in the freezer, whip up fresh chimichurri, and you’re never far from a crowd-pleasing snack or a simple dinner that tastes like you spent hours on it.