Air Fried Empanadas + Creamy Cilantro Dip
I love ordering empanadas at my favorite local Spanish Tapas restaurant during happy hour. They’re perfect as a pre-dinner snack (who doesn’t love snacks?) or as an appetizer for a get together! With plenty of ways to make these, I opted to use pre-made pie dough and my air fryer. You can bake or traditionally fry these up as well! Paired with a yummy, fresh, creamy cilantro dip, these are sure to be a favorite.
Flaky dough is the way to go!
Everything you need for the empanadas.
Spices are always key!
Step by step to get the filling cooking.
Once the meat filling is cooked, toss it in a food processor to blend evenly.
This part is where it can get tricky; I ended up re-rolling the pie dough with a little water + flour, then cut them out into circles. This made the dough MUCH easier to work with.
Egg wash and air fry (or bake!)
Now the dipping sauce!
Toss everything into the food processor and voila!
COST: $$
Prep Time: 30MIN
Cook Time: 10-20MIN
Serving Size: 2-4
Tools
Rolling Pin
Bowls
Air Fryer or Oven
Skillet Pan
Food Processor or Blender
Basting Brush or Spoon
Rolling Pin
Ingredients
EMPANADAS:
1/2 LB Ground Pork
1/2 LB Ground Beef
1 Shallot, minced
1/2 Green Jalapeño, diced
1/2 Red Jalapeño, diced
3-5 Green Olives, minced
4 Garlic Cloves, minced
1 Can Tomato Paste
1 Cup Chicken Stock
1 Box Premade Pie Crusts
Egg
2
2 TBS Olive Oil
1 Tsp Paprika
1 TSP Cumin
1 TSP Oregano
1/2 TSP Garlic Powder
1/2 TSP Salt
1 TSP Pepper
1 Cup Shredded Queso or Mozerella
2 TBS Flour
CREAMY CILANTRO DIP:
1/2 CUP Sour Cream
2 TBS Lime Juice
Dash of Salt, Pepper, Cumin, Paprika
1 Garlic Clove
1 Cup Fresh Cilantro
1/2 Jalapeño
1/3 Red Onion
Instructions
1. Prep the empanada veggies and set aside. If you’re using an oven instead of an air fryer, pre-heat it to 400º.
2. Turn the heat on Skillet to high, once hot, add olive oil, and brown the Pork and Beef.
3. Once meat is browned, add the shallots, cook 2 min then add the jalapeños, olives, and tomato paste; mix and cook 2 min.
4. Add the spices into the cup of chicken stock, blend, then add to the hot pan and stir everything together. Turn the heat down to medium, cover and cook until all liquid is absorbed, stirring occasionally.
5. Once the meat is cooked, add it into a food processor or blender with the garlic. Pulse until smooth, set aside in bowl.
6. Roll out the pre-made pie crust, add a little water to your hands and form a ball, reshaping the dough. Flour your workspace lightly, and roll out the dough large enough to make as many 5” diameter circles as possible. Use a bowl to die cut for continuity.
7. Once you have your dough circles ready, add 1 TSP of the meat filling and 1 TSP of cheese in the center. Fold over and using a fork, close up the edges gently. Set aside and complete all of the empanadas for cooking.
8. Making an egg wash with 1 egg + 2 TSP water and a dash of salt/pepper, egg wash both sides of the empanadas.
9. Spray cooking oil into your air fryer and place ONLY TWO AT A TIME in the basket. Do not overcrowd. Cook @ 400º for 4 MIN each side, gently turning them at the halfway mark and re-spraying with cooking oil.
* If using an oven, grease a non-stick baking sheet and place empanadas 2” apart, filling the tray. Bake @ 350º for 20 MIN or until golden brown.
10. While the empanadas cook, add all of the Creamy Cilantro dip ingredients into a food processor or blender and pulse on high until completely blended. Set aside to serve.
11. Once the empanadas are cooked, plate them with your favorite side (rice, beans, salad) add the dip and enjoy!
Flaky, fresh and delicious!
