Argentinian Empanadas in Air Fryer

Name: Argentinian Empanadas in Air Fryer
Prep time: 60 min
Cook time: 30 min
Yield: 6
Cuisine: Argentina
Ingredients: 1 tablespoon pella grease, vegetable oil can be used; 500 grams ground beef; 2 onions, finely chopped; 1 cup red bell pepper, finely chopped; 1 cup sweet paprika, ground; 1/2 tablespoons ají, ground; 1 teaspoon oregano; 1/2 teaspoons cumin; 1 teaspoon salt; 1/2 cups beef broth; 1 cup green olives, finely chopped; 3 eggs, diced into small cubes; 1 cup raisins; 500 grams flour; 75 grams pella grease, melted; 1 teaspoon salt; 240 milliliters water, hot; chimichurri

Instant Brands

If you still don’t know what you can cook in the air fryer, try these delicious Argentinian empanadas, whose filling is full of flavor and the dough is super soft. The biggest benefit of using the Instant Vortex® air fryer to cook them is that it makes the recipe easy and quick.

Reviewed by Editorial Team of Kiwilimón

Published: 12-11-2021

Preparation

30 mins

Low

Heat the fat in the Instant Pot® on the sauté function and sauté the onion with the bell pepper for 5 minutes or until they change color, then add the meat, season with salt, and cook for 10 minutes. Add the spices to the same Instant Pot®: oregano, cumin, ground chili, sweet paprika, and mix until fully combined. Add the beef broth and cook for 5 more minutes on the Meat/Stew function. Set aside and let cool for 1 hour. For the dough: Mix the hot water with the salt in a bowl. Set aside. Place the flour on a flat surface and form a volcano. Pour the melted butter on top and gradually add the water, mixing until a homogeneous dough is obtained. Divide the dough into two and cover one part with a cloth to keep it from drying out. With the other part of the dough, form a cylinder and divide it into 12 equal parts. Form small balls with your hands and let them rest, covered, for 10 minutes. With the help of a rolling pin, shape each of the small balls into discs to later form the empanadas. Pour one tablespoon of meat filling in the center of the discs, add half a tablespoon of cooked egg, half a tablespoon of chopped olives, and finally, 5 raisins. Close the empanadas by joining and pressing the edges, and to finish, twist the edge inward. Repeat with each of the dough discs. Place the empanadas in the Instant Vortex® tray and set the bake mode to 180°C for 20 minutes. Serve the Argentinian empanadas on a flat plate and accompany with chimichurri.