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Air-Fryer Empanadas

I entertain a lot, so I appreciate make-ahead recipes. These air-fryer empanadas are easy and delicious. I recommend making a few extra batches—they go fast! —Lynn Scully, Rancho Santa Fe, California
  • Total Time
    Prep: 1 hour Cook: 10 min./batch
  • Makes
    about 1-1/2 dozen

Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet onion, halved and thinly sliced
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes, drained
  • Pastry for a single-crust pie or refrigerated pie crust
  • Cooking spray

Directions

  • In a large skillet, heat oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Remove from heat. Let cool slightly. Gently stir in goat cheese and tomatoes.
  • Preheat air fryer to 375°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place 1 heaping teaspoon filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal.
  • In batches, arrange empanadas in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in an oven.
  • Nutrition Facts
    1 empanada: 99 calories, 7g fat (4g saturated fat), 18mg cholesterol, 98mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 2g protein.

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