Air Fryer Empanadas

Updated: Apr 1, 2026 · Published: Mar 11, 2026 by Kelvin · This post may contain affiliate links ·

These Air Fryer Empanadas are everything you want in a Dominican-style snack: golden, crispy, and stuffed with a savory beef picadillo that's been simmered with bell peppers, garlic, and warm spices. Using Goya empanada discs, you can skip the dough-making and go straight to filling and folding. They air fry to perfection in about 12 minutes with just a light spray of oil, so you get all the crunch without the deep fryer mess. I love making a big Sunday batch and freezing the extras for easy weeknight dinners or after-school snacks.

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Did You Know?

Here's what most people don't know about empanada dough: the protein content in your flour completely changes your air fryer results. All-purpose flour with 10-12% protein creates the perfect balance — enough gluten development for structure, but not so much that your empanadas turn tough in the intense air fryer heat. High-protein bread flour? Your dough will shrink and crack. Low-protein cake flour? They'll puff too much and lose their shape. I learned this the hard way after dozens of batches. In the DR, we traditionally use a softer wheat flour similar to pastry flour, which is why authentic empanadas have that tender bite. For air frying specifically, that moderate protein creates just enough elasticity to expand without bursting, while the rapid heat circulation crisps the outside before the gluten can toughen. This is why your empanada dough needs different flour than your bread or cookies.

Pro Tips

Use masa harina instead of regular flour for 25% of your dough mixture because it adds structural integrity that prevents the rapid air circulation from making your empanadas puff up like balloons and burst open at the seams. Brush empanadas with beaten egg mixed with a tablespoon of milk, not just egg, because the milk proteins create superior browning in the air fryer's intense heat while keeping the crust from becoming leathery. After years of making these, I always put a light coating of oil spray on the air fryer basket AND on top of the empanadas because the double oil application prevents sticking while ensuring even golden color. Buy your sofrito from a Dominican or Puerto Rican market rather than making it fresh because the concentrated, aged flavors in authentic sofrito won't water out your filling during the quick air frying process.

Storage & Meal Prep

Refrigerator: Store cooked empanadas in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 4–5 minutes until crispy again. Freezer (raw): Assemble the empanadas but do not cook them. Place them in a single layer on a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer to a freezer bag. They keep for up to 3 months. Cook from frozen: No need to thaw. Air fry frozen empanadas at 375°F for 12–14 minutes, flipping halfway through, until golden brown and heated through.

What to Serve With

These empanadas are absolutely perfect with a tangy curtido—that pickled cabbage slaw that cuts right through the rich, flaky pastry. The acidity brightens every bite and adds that satisfying crunch that makes each mouthful more interesting than the last. My Dominican Rice and Beans recipe is what I always reach for when serving empanadas at home. There's something so comforting about that combination—the creamy beans and perfectly seasoned rice create this beautiful foundation that makes the meal feel complete and satisfying. For something refreshing, serve these alongside glasses of fresh passion fruit juice or a cold Presidente beer. The tropical sweetness or crisp beer bubbles provide the perfect palate cleanser between these golden, savory pockets of deliciousness.

Frequently Asked Questions

1. Can I really make empanadas in the air fryer? Yes — air fryer empanadas come out golden and crispy with a fraction of the oil used in deep frying. They cook in about 10 minutes and taste remarkably similar to fried versions. 2. What dough works best for air fryer empanadas? Store-bought empanada discs (Goya brand) are the most convenient. Homemade dough with butter produces flakier results. Both crisp up beautifully in the air fryer. 3. What temperature and time in the air fryer? 375-380 degrees for 8-10 minutes, flipping once halfway through. They should be golden brown and crispy. Spray lightly with oil before cooking for the best color. 4. What fillings work for air fryer empanadas? Ground beef picadillo, shredded chicken, ham and cheese, or pizza filling are all popular. Any filling that is pre-cooked and not too wet works — excess moisture makes soggy empanadas. 5. How do I seal empanadas so they stay closed? Brush edges with beaten egg, fold in half, and press firmly with a fork to crimp. The fork crimp creates a tight seal and the classic decorative edge. 6. Should I spray the empanadas with oil? A light spray of cooking oil on both sides before air frying promotes even golden browning. Without oil, the empanadas brown less evenly and the dough can look pale. 7. How many empanadas fit in the air fryer? Most standard air fryers fit 3-4 empanadas in a single layer. Do not overlap or stack — air circulation around each one is what creates the crispy exterior. 8. Can I cook frozen empanadas in the air fryer? Yes — frozen empanadas cook at 375 degrees for 12-14 minutes without thawing. They come out just as crispy as fresh ones. This makes them an excellent freezer-to-table snack. 9. What dipping sauce goes with empanadas? Chimichurri, aji sauce, salsa verde, garlic aioli, or a simple lime-cilantro crema. Each Latin American country has its own traditional empanada dipping sauce. 10. Can I freeze homemade empanadas? Yes — assemble and freeze on a parchment-lined tray, then transfer to bags. Air fry from frozen for the crispiest result. They keep for 3 months and make excellent quick meals.

Watch How to Make This

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