Name: Air Fryer Beef and Veggie Empanadas Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 4 ounces diced potato; ½ pound lean ground beef; ⅓ cup yellow onion, minced; ½ red bell pepper, finely diced; ⅓ cup frozen peas; 2 cloves garlic, minced; 1 teaspoon salt; ½ teaspoon pepper; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon oregano; 1 teaspoon chili powder; 1 tablespoon tomato paste; ¼ cup beef broth; 2 premade pie crusts; 2 egg whites; 2 tablespoons water

There's something oh-so-satisfying about a perfectly crispy empanada filled with savory beef and veggies. This Air Fryer Beef and Veggie Empanadas Recipe gives you all that comfort with less mess and a golden-crisp finish that your air fryer nails every time.

The image shows a plate piled with six golden-brown hand pies. Each hand pie has a folded, slightly flaky crust with a crimped edge that looks crisp and lightly browned. One hand pie is broken in half at the top center, revealing a filling made of ground meat, green peas, small bright orange cubes, and bits of red pepper. The pies are placed on a textured white marbled surface, and some green herbs are scattered around the plate, which is white. In the background, there is a wooden bowl with greens and a rust-colored cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Air Fryer Beef and Veggie Empanadas Recipe
Top Tip
How to Serve Air Fryer Beef and Veggie Empanadas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Air Fryer Beef and Veggie Empanadas Recipe

Why You'll Love This Recipe

I’ve made empanadas plenty of ways, but using the air fryer is a game-changer. It keeps the crust flaky and beautifully browned without deep frying. Plus, the beef and veggie filling is seasoned just right with comforting spices and tender veggies.

Quick and Less Messy: Air frying gets you that crispy crust without the oil splatters or heavy cleanup of frying.
Balanced Filling: Savory beef paired with potatoes, peppers, peas, and aromatic spices makes each bite flavorful and hearty.
Customizable: You can easily swap veggies or adjust spices to suit your taste or what’s in your pantry.
Perfect Portion Size: These empanadas are just the right handheld size for snacks, lunches, or party appetizers.

There are six golden brown folded pastries arranged on a round white plate with a slightly raised edge, placed on a white marbled surface. The pastries have a flaky crust with crimped edges, showing light cracks and a slightly shiny, baked finish. One pastry is broken open, revealing a colorful filling inside with visible green peas, red bell peppers, and other finely chopped vegetables. In the background, there is a small bowl with green garnish and a reddish-brown cloth partially tucked under the plate. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Air Fryer Beef and Veggie Empanadas Recipe plays a role in building flavor and texture balance—think hearty ground beef for rich savoriness, tender potatoes for body, and a medley of veggies for freshness and color.

Flat lay of diced golden potatoes, ground beef browned with minced yellow onion, vibrant red bell pepper pieces, bright green frozen peas, crushed garlic cloves, rich tomato paste dollop, scattered paprika, cumin, oregano, and chili powder powders, alongside smooth circles of pale pie crust dough, and a small bowl of glossy egg wash, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Diced Potato: Adds a creamy, soft bite that contrasts nicely with the crispy outer crust.
Lean Ground Beef: A perfect protein base that absorbs the spices beautifully and stays juicy inside.
Yellow Onion: Brings sweetness and depth when sautéed.
Red Bell Pepper: Offers a gentle crunch and vibrant color.
Frozen Peas: Adds bursts of subtle sweetness and a pop of green without fuss.
Garlic: Essential aromatic that enhances everything it touches.
Spices - Paprika, Cumin, Oregano, Chili Powder: A well-rounded, warm, and slightly smoky flavor profile that turns basic beef into something special.
Tomato Paste: Concentrates rich umami and ties the filling together.
Beef Broth: Keeps the filling moist and helps meld flavors.
Premade Pie Crusts: Convenient and buttery, making for a flaky, golden shell.
Egg Whites and Water for Egg Wash: Gives your empanadas that glossy, golden finish that looks as good as they taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking these empanadas depending on what I have, and honestly, it’s a blast customizing with friends or family. You can swap in different veggies or spice blends for a unique twist every time.

Variation: One time, I added some diced mushrooms and swapped out red bell pepper for green chili for a spicier, earthier vibe — totally delicious!
Vegetarian Swap: Replace ground beef with crumbled tempeh or firm tofu and boost the spices — just as satisfying.
Cheese Addition: Melty shredded cheese inside is an indulgent upgrade that kids love.
Gluten-Free Alternative: Use gluten-free pie crust for the same crisp texture without wheat.

Step-by-Step: How I Make Air Fryer Beef and Veggie Empanadas Recipe

Step 1: Perfectly Cook the Potatoes

Start by boiling the diced potatoes until they’re fork-tender. This ensures they’re soft enough to meld with the beef filling but still hold shape. Drain them well so the filling doesn’t get watery — I like to even pat them dry a bit.

Step 2: Sauté the Beef and Veggies

In a large frying pan, brown the lean ground beef with minced onion until the beef is cooked through and onions are translucent. Then toss in diced red bell pepper and frozen peas, sautéing until the veggies soften. This layering of flavors makes the filling vibrant and satisfying.

Step 3: Spice it Up and Simmer

Add garlic, salt, pepper, paprika, cumin, oregano, chili powder, cooked potatoes, tomato paste, and beef broth to the pan. Stir well and cook the mixture down until the liquid reduces. This concentrates the flavors and thickens the filling—don’t rush this part!

Step 4: Prepare Your Dough Circles

Roll out the premade pie crusts and cut into 4-inch circles using a cookie cutter or rimmed cup. If you run out of dough circles, just gather scraps, re-roll, and keep cutting. Aim for about 10 circles to get plenty of empanadas.

Step 5: Fill, Fold, and Seal

Brush one side of each dough circle edge with egg wash, then spoon about two tablespoons of filling into the center. Fold over to make a half-moon and crimp edges with a fork to seal. This keeps the filling inside and gives that classic empanada look.

Step 6: Air Fry to Golden Perfection

Brush each empanada all over with the egg wash. Air fry at 350°F for 8-10 minutes, turning halfway through to get even browning. Make sure you give each empanada enough space so they crisp up without steaming — air fryer basket size will dictate batch count.

Top Tip

After making these empanadas several times, I’ve picked up on a few tricks that really help get the texture and flavor spot on — little details that make all the difference!

Drain Potatoes Well: Too much moisture can make the filling runny, so after boiling, make sure to drain and even pat dry the potatoes before mixing.
Don’t Overfill: Use about two tablespoons of filling per dough circle. Overstuffing makes sealing tricky and can cause leaks in the air fryer.
Space Them Out: Leaving enough room between empanadas in the air fryer basket helps them crisp evenly without getting soggy.
Watch the Temperature: 350°F is ideal for cooking through without burning the crust; every air fryer is a bit different, so keep an eye the first time you try.

How to Serve Air Fryer Beef and Veggie Empanadas Recipe

Garnishes

I always serve these empanadas with a sprinkle of fresh cilantro for a bright pop of color and flavor. A side of tangy chimichurri or salsa roja really complements the savory filling too. These extras lift the dish beautifully without much effort.

Side Dishes

For a full meal, I like pairing these with a crisp green salad tossed in lime vinaigrette or some roasted sweet potatoes. They’re also fantastic alongside a creamy avocado dip or zesty pickled veggies for contrast.

Creative Ways to Present

For parties, I sometimes serve the empanadas stacked on a big platter lined with banana leaves or parchment paper, surrounded by little bowls of dipping sauces. It feels festive and invites everyone to dive in. Another time, I jazzed them up with a drizzle of chipotle mayo for a smoky touch that guests loved!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When cooling, I lay them out in a single layer to prevent sticking. The empanadas stay surprisingly crisp when reheated properly, so no worries about sogginess.

Freezing

These empanadas freeze beautifully! Before air frying, I arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Later, just air fry directly from frozen—add a couple extra minutes to cook through, and you’ll have a fast homemade snack anytime.

Reheating

Reheat leftovers in the air fryer at 350°F for 3-5 minutes to refresh that crispy crust. Avoid microwaving unless you're in a rush—that tends to make them soft rather than crispy. A toaster oven works well too if you don’t have an air fryer handy.

Frequently Asked Questions:

Can I make the filling ahead of time?

Absolutely! You can prepare the beef and veggie filling a day ahead and refrigerate it. Just bring it to room temperature before filling the empanadas for best results.

What if I don’t have premade pie crusts?

You can definitely use homemade dough or store-bought empanada dough if you prefer. The key is to have a dough that’s sturdy enough to hold the filling yet tender after cooking.

Can I freeze the cooked empanadas?

I recommend freezing them before cooking for best texture. Freezing cooked empanadas can work but tends to make the crust less crispy after reheating.

What’s the best way to reheat leftover empanadas?

Reheating in the air fryer or toaster oven at 350°F for 3-5 minutes brings back the crisp crust and warm filling perfectly. Avoid microwaving to keep that flaky texture.

Final Thoughts

This Air Fryer Beef and Veggie Empanadas Recipe has become one of my go-to dishes for any time I want something cozy but fuss-free. The crispy crust paired with that lovingly spiced filling feels like a warm hug straight from the kitchen. Give it a try—you’ll love having this tasty, approachable recipe in your meal rotation as much as I do!