Empanadas are one of those dishes I always come back to when I want something that feels like comfort food and tastes like a holiday. The little, half-moon-shaped dough pockets originally come from Spain, but they’ve since taken all of Latin America by storm — and every family has its own favourite version of the filling. At my place, they’ve turned into a healthier version in the air fryer, where the dough pack gets a butter-golden exterior without having to bathe in oil.
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The great thing about making empanadas in the air fryer is that you avoid the fat bombs of deep frying while still getting a crispiness that’s suspiciously close to the baker’s own. You can use a ready-made dough pack from the fridge section or make the dough yourself — and the filling can be adapted to everything from leftovers in the fridge to a planned tapas evening.
Estimated reading time: 4 minutes
Table of Contents:
Why I love empanadas in the air fryer
Empanadas are one of those dishes where the air fryer really shows its worth. The hot air circulates all the way around the little packets, so the dough turns golden and flaky on both sides without me having to flip them constantly. The result is a crispiness that’s reminiscent of deep-fried — but with a fraction of the fat and without that heavy aftertaste.
And then there’s the practical side: you can go from raw dough to ready-to-serve empanadas in under half an hour. When I have guests and need to do several batches, I run them in the basket while I chat — no pool of oil to keep an eye on, no splatter on the stove.
The difference between air fryer and traditional deep frying
In a traditional deep fryer, the dough soaks up oil throughout the entire cooking, so each empanada easily contains 100–150 extra calories of pure fat. In the air fryer, I just brush them lightly with egg or a little olive oil, and the hot air does the rest. The structure becomes a bit flakier than the deep-fried ones, but the texture is surprisingly close — and you skip having to heat up a litre of oil for a handful of dough pockets.
My kitchen test of empanadas
I’ve tested both store-bought empanada dough and homemade dough in my Cosori Dual Blaze at 180 °C for 10–12 minutes. The dual-zone function is worth its weight in gold here, because I can run a batch with meat filling in one basket and one with vegetarian filling in the other — at the same time. Brushing with egg before cooking gives the classic golden sheen, and a sprinkle of flake salt over them just before they go in makes each bite a bit more interesting.
In my Philips XXL they run at the same temperature, but I have the best luck with 11 minutes and a quick shake halfway through. The difference between a good and a perfect empanada often lies in the last two minutes — so keep an eye on them. When the dough starts to get dark golden spots, it’s ready. Leave them longer and the dough cracks and the filling can start to seep out.
Always brush the empanadas with beaten egg before they go in the basket — that’s the difference between a pale dough pocket and a golden, glossy tapas star.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake I see is too much filling. It’s tempting to stuff the packets full, but the dough can’t close properly around more than a tablespoon of filling per empanada — and over-filled pockets open up during cooking and lose all the juice. Stick to a tablespoon and press the edges together with a fork so they really seal. The next classic mistake is forgetting the egg brush; without it the dough stays pale and dull, even when it’s cooked through. Finally, people often fill the basket all the way up — don’t do that, because then the empanadas steam instead of becoming crispy. Place them with plenty of space and run two batches if needed.
How to serve empanadas
Empanadas are flexible — they work as a light dinner, tapas or lunch. Here are my favourites to go with them:
- Chimichurri or a simple salsa verde to dip in
- A fresh green salad with avocado, red onion and lime dressing
- A small dish of marinated olives and manchego
- A glass of cool wine or a homemade sangria
Storage and reheating
Finished empanadas keep for 2–3 days in an airtight container in the fridge. When you want to reheat them, they go back in the air fryer at 170 °C for 4–5 minutes — the dough becomes almost as crispy as the first time. The microwave is not recommended; it makes the dough soft and rubbery. You can also freeze unglazed, assembled empanadas for up to two months and bake them straight from frozen at 180 °C for 14–16 minutes.
Empanadas in the air fryer are one of those dishes that quickly become a staple in the kitchen once you’ve tried them. Healthier than deep-fried, faster than the oven, and with room to play with the filling depending on mood and season. Give it a go — there isn’t one right empanada.
FAQ
Yes, both puff pastry and shortcrust pastry work fine if you don’t have empanada dough on hand. Shortcrust gives a more classic crispy result, while puff pastry becomes more flaky and airy. Roll it out to about 2–3 mm thick and cut circles of 12–14 cm.
I always preheat the air fryer for 3 minutes at 180 °C before the empanadas go in. It gives a more even result and helps the dough set quickly, so the filling doesn’t have time to seep through the bottom.
A filling with lean ground turkey, black beans, spinach or baked sweet potato is both filling and light. Add smoked paprika, cumin and a bit of fresh coriander, and you get the classic Latin American flavour without compromising on health.
Recipe
Empanadas in the airfryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Shopping list
Ingredients
Dough discs
- 12 pcs empanada dough discs (Ready from the pack)
Filling
- 400 g ground beef (Lean, 5-7 % fat)
- 1 pcs onion (Finely chopped)
- 2 clove garlic (Finely chopped)
- 1 pcs red bell pepper (Finely chopped)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp smoked paprika
- 1 tsp salt (Freshly ground)
- 0.5 tsp pepper (Beaten)
Egg wash
- 1 pcs egg (Sammenpisket)
How to make it
Preparing the filling
- Heat 2 tbsp olive oil in a pan over medium heat. Add 1 pcs onion and 2 clove garlic, and sauté for 2-3 minutes until soft and lightly golden.
- Add 400 g ground beef and brown it thoroughly for 5-7 minutes while stirring, so all the liquid evaporates and the meat becomes lightly crispy.
- Add 1 pcs red bell pepper, 2 tbsp tomato paste, 1 tsp cumin, 1 tsp paprika, 0.5 tsp smoked paprika, 1 tsp salt and 0.5 tsp pepper. Let the filling simmer for 5 minutes until cooked through.
- Take the filling off the heat and let it cool completely for at least 10 minutes. A warm filling makes the dough soft and difficult to seal.
Assembling the empanadas
- Place 12 empanada dough discs on a clean surface or cutting board. Distribute 1-2 tbsp of cooled filling in the centre of each disc — without overfilling.
- Fold the dough over into a half-moon, and press the edges firmly together with a fork. This seals the empanada and gives the classic pattern along the edge.
- Whisk 1 pcs egg in a small bowl and brush it over each empanada for a golden surface.
Cooking in the airfryer
- Preheat the airfryer to 180 °C convection.
- Place the empanadas in the basket in a single layer without touching each other. Bake for 10-12 minutes until golden and crispy. Bake in two batches if your airfryer is small.
- Let the empanadas rest for 2 minutes on a wire rack so the dough settles before serving.
Our notes for the recipe
Make sure the filling is completely cold before assembling the empanadas — a warm filling makes the dough soft and impossible to seal. Always press the edges together with a fork; this seals the dough and gives the classic pattern. Healthier version:
By baking the empanadas in the airfryer instead of deep-frying them, the fat content is significantly reduced — without compromising on crispness. Use lean ground beef (5-7 % fat) to make the filling even lighter. Variation:
Replace the beef with ground chicken, or make a vegetarian version with black beans, corn and grated cheese. Add finely chopped olives or raisins to the filling for a twist closer to the Argentine tradition. Serving:
Serve with chimichurri, fresh salsa or a green salad. Also pairs well with guacamole or a cool yoghurt dip with lime and coriander. Portion size:
If your airfryer is smaller, you can cook the dish in two batches — keep the first portion warm under a tea towel while the next one bakes.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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