Ingredients:
For the Dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ⅓ cup cold water
- 1 egg yolk
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ pound ground beef
- 1 teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper, to taste
- 2 hard-boiled eggs, chopped
- ¼ cup green olives, chopped (optional)
- 2 tablespoons raisins (optional)
For the Egg Wash:
- 1 egg, beaten with 1 tablespoon water
Instructions:
- Prepare the Dough:
- In a large bowl, mix the flour and salt. Add the cold butter and rub it into the flour until the mixture resembles coarse crumbs.
- Add the cold water and egg yolk, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Make the Filling:
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened.
- Add ground beef, breaking it up with a spoon, and cook until browned. Stir in paprika, cumin, chili powder, salt, and pepper.
- Mix in hard-boiled eggs, olives, and raisins. Let the filling cool to room temperature.
- Assemble the Empanadas:
- Roll out the dough on a floured surface to about ⅛-inch thick. Cut into 4- to 5-inch circles.
- Place a tablespoon of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Seal the edges by crimping with a fork or twisting the edge.
- Air Fry the Empanadas:
- Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
- Brush the empanadas with the egg wash and place them in the air fryer basket, leaving space between each one.
- Air fry for 8-10 minutes or until golden brown and crispy.
- Serve:
- Let the empanadas cool slightly before serving. Enjoy with chimichurri sauce or your favorite dipping sauce!
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