Make the filling: Heat a skillet over medium. Add the ground beef and cook, breaking it up, until no longer pink. Drain excess fat if needed.

Build flavor: Add the onion and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.

Season it: Mix in tomato paste, cumin, paprika, oregano, and chili powder (if using). Stir for 1 minute to toast the spices.

Add moisture: Pour in beef stock or water. Simmer 2–3 minutes until slightly saucy, not wet. Season with salt and pepper.

Finish the mix-ins: Off the heat, fold in olives, raisins, and chopped egg if using. Let the filling cool to room temperature. Cool filling helps seal the dough.

Prep the dough: If using pie crust, unroll and cut 5–6 inch circles. Keep dough covered with a towel to prevent drying.

Fill: Place 2 tablespoons of filling on one half of each disc, leaving a border. Don’t overfill.

Seal: Brush the edges lightly with water. Fold dough over to form a half-moon. Press edges with your fingers, then crimp with a fork for a tight seal.

Egg wash: Brush the tops lightly with beaten egg. This helps browning in the air fryer.

Preheat and prep: Preheat your air fryer to 375°F (190°C) for 3 minutes. Spray the basket lightly with oil to prevent sticking.

Air fry: Arrange empanadas in a single layer without touching. Cook 8–10 minutes, flipping halfway, until golden and crisp. Work in batches.

Rest and serve: Let them rest 2 minutes so the filling sets. Serve with lime wedges and your favorite dipping sauce.