Beef Empanadas | Air Fryer, Oven, & Stovetop Cooking Methods

A hand holding a beef empanada over an oval shaped white plate filled with beef empanadas and a small white cup of salsa Verde.

5 from 8 reviews

These beef empanadas are absolutely irresistible. They have a flaky and tender pastry dough filled with ground beef seasoned with bold Mexican flavors and served with a side of fresh salsa verde. I like making these as air fryer empanadas, but you can also use the oven or fry them on the stovetop!


Beef empanadas:

24 Empanada Discs ( I used my Empanada Dough Recipe)

1 lb. (500g) Ground Meat

1 tbsp. Olive Oil

1 Onion, chopped

1 Garlic Clove, chopped

2 tsp. Cumin Powder

2 tsp. Fresh Oregano

1 cup Green Olives, pitted and halved

¼ cup Capers

1 cup Parsley, chopped

Salt and Pepper

1 Egg, for the egg wash

Salsa verde:

2 cups Cilantro

1 cup Parsley

1 Lime, juiced

1 Jalapeño, seeded

1 tbsp. Olive Oil

Salt and Pepper

Water, as needed


  1. Heat a non-stick skillet to medium-high, add the olive oil, onion, garlic clove, cumin powder, and fresh oregano. Cook for 15 minutes or until the onion is soft.
  2. Add the green olives and capers, cook for 3 minutes more.
  3. Add the ground beef and break it up with a wooden spoon - cook it for around 10 minutes or until completely browned. Season with salt and pepper.
  4. Fill the empanada disks with 1 tbsp. of meat and seal them using a fork. Brush them with the egg wash.
  5. Remove the grid from the air fryer and spray some oil. Cook in batches of 4 (or more depending on your air fryer, they shouldn't touch each other) at 350°F (180ºC) for 10 minutes.
  6. Mix all the salsa verde ingredients in a blender or food processor until well combined (add water as needed until the sauce is thick but a little runny).
  7. Serve the empanadas with the salsa verde and enjoy!


The scale up function does not change the gram measurements.


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