Quick Beef & Olive Empanadas (30-Minute Air Fryer or Oven)

Lisa Anderson

These beef empanadas use store-bought discs to keep prep fast, while the filling — ground beef seasoned with cumin, smoked paprika, and oregano, plus briny green olives and a few raisins — delivers bold, balanced flavor. Air-fry or bake them for crisp, golden edges in about 30 minutes. A satisfying handheld dinner with minimal fuss.

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Prep Time 15

Cook Time 19

Total Time 34

Course Appetizer

Cuisine Latin American / Caribbean

Servings people

Calories 371 kcal

Equipment

Large skillet (10–12 inch)
Air fryer with basket (or oven and sheet pan)
Parchment paper (if baking)
Mixing bowl
Wooden spoon or spatula
Pastry Brush
Fork (for crimping)
4.5-inch round cutter (if using pie dough)
Measuring spoons and cups
Cooling rack

Ingredients

For the Filling:

1 tbsp extra-virgin olive oil good-quality oil for best aroma
1 small yellow onion, finely diced about 1 cup when diced; choose firm, heavy onion
½ medium red bell pepper, finely diced sweet red pepper adds color and sweetness
3 cloves garlic, minced freshly minced for best flavor
1 lb ground beef (85% lean) quality grass-fed if available for richer flavor
1 tsp kosher salt plus more to taste; Diamond Crystal preferred if available
½ tsp freshly ground black pepper
1 tsp ground cumin toast briefly for deeper aroma if desired
1 tsp smoked paprika Spanish pimentón adds gentle smokiness
1 tsp dried oregano rub between fingers to release oils
¼ tsp red pepper flakes optional for gentle heat
2 tbsp tomato paste double-concentrated if available
¼ cup low-sodium beef broth adds moisture; water works in a pinch
⅓ cup pitted green olives, finely chopped Castelvetrano or Manzanilla for a buttery brine
2 tbsp raisins optional but traditional; balances the savory

For the Assembly:

12 discs refrigerated empanada dough (4.5-inch), thawed look for Goya or similar; see note for pie crust alternative
2 rounds refrigerated pie crusts (optional alternative) cut into twelve 4.5-inch circles if you can’t find empanada discs
1 large egg, beaten for egg wash
1 tbsp water for loosening egg wash (1 tbsp per egg)
1 tsp flaky sea salt optional garnish
1 bottle neutral oil spray to mist air fryer basket or parchment

Instructions

Preheat (2 minutes): If using an air fryer, preheat to 400°F (200°C). For oven baking, preheat to 425°F (220°C) and line a sheet pan with parchment. Lightly mist the air fryer basket or parchment with neutral oil.
Sauté Aromatics (3–4 minutes): Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and red bell pepper; cook, stirring, until the onion turns translucent and edges start to golden. You should smell a gentle sweetness developing.
Brown the Beef (4–5 minutes): Add garlic and ground beef. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Cook, breaking the meat into small crumbles, until no longer pink and lightly browned—fond (brown bits) on the pan is flavor.
Season and Build Body (2–3 minutes): Sprinkle in cumin, smoked paprika, oregano, and red pepper flakes (if using). Stir 30 seconds until fragrant. Add tomato paste and cook 1 minute to caramelize it slightly. Pour in 1/4 cup beef broth and simmer 1 minute until the mixture is juicy but not wet; it should hold together when pressed with a spoon.
Finish Filling (1–2 minutes): Stir in chopped green olives and raisins. Taste and adjust seasoning with salt or pepper. Remove from heat and let cool 2 minutes—warm, not hot, filling seals better and prevents soggy dough.
Fill and Crimp (8–10 minutes): In a bowl, whisk egg with 1 tbsp water for egg wash. Lay out 12 dough discs (or pie crust rounds). Add about 2 tbsp filling to each—avoid overfilling. Brush a thin ring of egg wash around half the edge, fold into a half-moon, and press to seal. Crimp firmly with a fork, or pleat by folding small sections over themselves for a classic repulgue.
Cook—Air Fryer Primary (8–10 minutes): Brush tops lightly with egg wash. Air fry at 400°F (200°C) for 8–10 minutes until deeply golden and crisp.
Oven Alternative: Bake at 425°F (220°C) for 12–14 minutes. Rotate tray or basket halfway for even color. The aroma will be toasty and the seams set when ready.
Rest and Serve (2 minutes): Transfer empanadas to a cooling rack for 2 minutes so steam escapes and crust stays crisp. Sprinkle with flaky sea salt if desired, then serve hot.

Notes

Lisa’s Tips:

No Empanada Discs? Use 2 refrigerated pie crusts. Roll to about 1/8 inch, cut into twelve 4.5-inch rounds. Chill rounds 5–10 minutes before filling for cleaner crimps.
Juicy but Contained: If the filling seems loose, simmer 1–2 extra minutes to reduce. A cohesive filling prevents burst seams.
Make it Cheesy: Add 1 cup shredded Oaxaca, Chihuahua, or low-moisture mozzarella—1 tbsp per empanada—before sealing.
Swap the Protein: Ground turkey or plant-based crumbles work; add 1 tbsp olive oil and an extra pinch of salt when using lean meats or vegan options.
Spice Play: A pinch of ground coriander or a splash of sherry vinegar at the end brightens the filling.
Faster Caramelization: Spread onions in an even layer and resist stirring for 60–90 seconds to develop color quickly.

Serving Suggestions:

Plate 3 golden empanadas per person on a warm plate. Add a small ramekin of chimichurri or a quick lime-cilantro yogurt sauce for dipping. Garnish with chopped parsley and a dusting of smoked paprika. Look for a mahogany-gold crust, well-sealed edges, and a juicy, fragrant interior. Pair with a crisp lager, Malbec, or a sparkling lime agua fresca.

Culinary Context:

Empanadas trace their roots to Iberian pastries and are beloved across Latin America. This version nods to Argentine flavors—beef, olives, gentle spice, and occasional raisins—adapted for weeknights with store-bought dough and an air fryer for speed. I grew up sharing empanadas at lively gatherings; the aroma of paprika and onion still means celebration to me.

Optional Advanced Instructions:

Make-Ahead: Cook the filling up to 3 days ahead; refrigerate. Rewarm until just warm before assembling.
Freeze Unbaked: Assemble, freeze on a tray until solid, then bag. Air fry from frozen at 380°F (193°C) for 12–14 minutes; oven-bake at 400°F (204°C) for 18–22 minutes.
Beginner Alternative: Seal with a fork rather than pleating; double-seal by brushing extra egg wash on the seam.

Timing:

Prep Time: 15 minutes (0 hr 15 min)
Cook Time: 19 minutes (0 hr 19 min) — matches steps: filling ~10 minutes; air fry ~9 minutes
Total Time: 34 minutes (0 hr 34 min)

Course:

Dinner, Main

Origin:

Argentinian / Latin American

Nutrition

Calories: 371kcalCarbohydrates: 14gProtein: 25gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 124mgSodium: 1545mgPotassium: 629mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 23mgCalcium: 60mgIron: 4mg

Keyword beef empanadas, empanadas recipe, quick empanadas

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