Beef EMPANADAS in AIR FRYER / Argentinian Recipes

Start by cooking the meat filling.

Cut the onion and red bell pepper into small pieces.

Peel and cut the potato into small pieces.

Boil the egg.

Heat a frying pan over medium heat and add olive oil.

Add the chopped onion and red bell pepper to the pan and cook for 3-4 minutes until the onion is cooked.

Add the potato and ground meat to the pan and mix well.

Season with salt, pepper, cumin (less than 1/2 teaspoon), and 1 teaspoon of oregano.

If the filling is drying, add water.

Lower the flame and cover the pan, cooking for 10-15 minutes until the potatoes are soft.

For the dough, in a bowl, combine 1.5 cups of flour, 1/2 teaspoon of salt, 2 tablespoons of oil, and 1/3 cup of room temperature water.

Mix with a spoon until crumbly, then knead by hand until it forms a ball.

If the dough is sticky, add more flour; if dry, add water with fingers.

Roll the dough into a cylinder about 7 inches long, then cut into six pieces.

Flatten each piece into a circular shape about 5 inches in diameter.

Preheat the air fryer to 450°F (230°C).

Cut the hard-boiled egg into small pieces.

Fill the dough circle with the meat filling and pieces of egg, then wet the edges with water.

Fold and seal the empanada by pressing the edges together and twisting them.

Cook the empanadas in the air fryer for 8-10 minutes.

Equipment Needed

Allergens