Name: Air Fryer Empanadas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 3 oz lean ground beef; ¼ cup finely chopped white onion; 3 oz finely chopped cremini mushrooms; 2 tsp finely chopped garlic; 6 pitted green olives, chopped; ¼ tsp paprika; ¼ tsp ground cumin; ⅛ tsp ground cinnamon; ½ cup chopped tomatoes; 8 square gyoza wrappers; 1 large egg, lightly beaten

Craving for meat-filled yummy empanadas? We hear you!

Empanadas are certainly delicious but equally frightening to make, at first glance that is. You may also be thinking that this dish can be a double-whammy of fat and calories due to ground beef and a trip to the deep fryer.
However we bring you a recipe that will blow your mind; this recipe is not only easy and straightforward, you wont have to sacrifice the amazing flavor and whats even better? This recipe is also a healthy option for you and who doesn't want to be healthier right!

This recipe is healthier thanks to the addition of mushrooms, which lighten the filling while keeping it nice and moist. We know you love the buttery flavor of Castelvetrano olives, but you can use any green olives you have on hand. These handheld snacks are great for tailgating, or serve them over greens for a hearty supper!

CategoryAir Fryer Side Dish RecipesDifficultyIntermediate

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

1 tbsp olive oil

3 oz lean ground beef

¼ cup finely chopped white onion

3 oz finely chopped cremini mushrooms

2 tsp finely chopped garlic

6 pitted green olives, chopped

¼ tsp paprika

¼ tsp ground cumin

⅛ tsp ground cinnamon

½ cup chopped tomatoes

8 square gyoza wrappers

1 large egg, lightly beaten

Heat oil in a medium skillet over medium-high. Add beef and onion; cook, stirring to crumble, until starting to brown, 3 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are starting to brown, 6 minutes. Add garlic, olives, paprika, cumin, and cinnamon; cook until mushrooms are very tender and have released most of their liquid, 3 minutes. Stir in tomatoes, and cook 1 minute, stirring occasionally. Transfer filling to a bowl, and let cool 5 minutes.

Arrange 4 gyoza wrappers on work surface. Place about 1 1/2 tablespoons filling in center of each wrapper. Brush edges of wrappers with egg; fold wrappers over, pinching edges to seal. Repeat process with remaining wrappers and filling.