Air-Fryer Spiced Beef Empanadas with Cilantro-Lime Yogurt Dip
These vegetarian empanadas feature a hearty, plant-based 'beef' filling spiced with cumin and smoked paprika, wrapped in crispy pastry and cooked to perfection in the air-fryer. Served with a refreshing cilantro-lime yogurt dip, they make a satisfying appetizer or main dish.
- 1 cup plant-based ground beef (such as Beyond Beef or Impossible)
- 0.5 cup small onion, finely diced
- 0.5 cup red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 pieces frozen empanada dough discs, thawed
- 0.75 cup plain Greek yogurt
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 piece egg, beaten (for brushing, optional)
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Instructions
In a skillet over medium heat, add olive oil. Sauté onion, bell pepper, and garlic for 3 minutes until softened.
⏱️ 3 minutesAdd plant-based ground beef, cumin, smoked paprika, chili powder, salt, and black pepper. Cook, stirring, until browned and fragrant, about 4 minutes. Remove from heat and let cool slightly.
⏱️ 4 minutesPlace 2 tablespoons of filling in the center of each empanada dough disc. Fold over and seal edges with a fork. Brush tops lightly with beaten egg if desired.
⏱️ 2 minutesPreheat the air-fryer to 350°F. Arrange empanadas in a single layer in the air-fryer basket. Cook for 8-10 minutes or until golden and crisp, turning halfway.
⏱️ 10 minutes 🌡️ 350°FWhile empanadas cook, mix Greek yogurt, cilantro, and lime juice in a bowl to make the dip.
⏱️ 1 minuteServe hot empanadas with cilantro-lime yogurt dip.
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Nutrition Information
Per serving. Values are approximate and may vary.
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