Step 1 – Prepare the Filling

• In a mixing bowl, put in the cooked chicken or beef, the chopped scallions, and the cheese.
• Sprinkle in the salt, black pepper, garlic powder, and cumin.
• Mix it all together until it’s well combined. Then, just set the bowl aside.
• Step 2 – Prepare the Egg Wash
• In a small bowl, crack the egg and add the water. Whisk them together with a fork.
• This egg wash is our secret to sealing the empanadas and making them look golden and shiny after cooking.

Step 3 – Assemble the Empanadas

Lay Out the Dough

• Place one empanada dough disc on a flat surface, like a cutting board.

Add the Filling

• Spoon a few tablespoons of your filling right into the center of the dough.

Seal the Edges

• Dip your finger in the egg wash and run it along the edge of the dough.
• Fold the dough over the filling to make a half-moon shape.
• Press the edges together tightly to make sure they’re sealed.
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• Crimp the Edges
• I love using a fork to press down on the sealed edges. It makes a pretty pattern and makes sure nothing leaks out.
• Just be careful not to poke a hole in the main part of the empanada!
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Step 4 – Preheat the Air Fryer & Apply Egg Wash

• I always preheat my air fryer to 400°F (200°C) for about 3 minutes. This helps the empanadas get crispy right away.
• While the air fryer is heating up, gently brush the tops of the empanadas with the egg wash. This gives them that shiny, golden look.
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Step 5 – Cook the Empanadas

Place in Air Fryer

• Arrange the empanadas in a single layer in the air fryer basket. Make sure they don’t overlap, so the hot air can cook them evenly. You might have to cook them in two batches.

Cook

• Cook at 400°F (200°C) for 8 minutes.
• Halfway through cooking (around 4 minutes), I like to pause and flip them over. This helps both sides get equally brown and crispy.
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Step 6 – Serve

• Once they are golden and crispy, carefully take them out of the air fryer.
• Let them cool for a minute or two before serving, as the filling will be very hot. Enjoy!