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Air Fryer Empanadas With Chimichurri - Crispy, Fast, And Flavor-Packed

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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)
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat the air fryer: Set to 375°F (190°C) for 3 minutes. Lightly spray the basket with oil.
  8. 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.
  9. Serve: Let cool 2–3 minutes. Serve warm with chimichurri on the side or drizzled over the top.