Empanadas
Mix the beef mince in a bowl with the finely chopped onion, garlic, paprika, cumin, chopped olives and a pinch of salt.
Ingredients
- 4 piece empanada pastry discs
- 120 g beef mince
- 0.5 piece onion, finely chopped
- 1 clove garlic, minced
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 30 g green olives, chopped
- 1 piece egg, beaten
- 1 pinch salt
Steps
- Mix the beef mince in a bowl with the finely chopped onion, garlic, paprika, cumin, chopped olives and a pinch of salt.
- Spread a thin layer of filling over one half of each pastry disc, fold the pastry over and seal the edge by pressing it with a fork.
- Brush the empanadas with beaten egg and arrange them in the air fryer basket in a single layer.
- Cook at 180°C for 13–15 minutes, turning halfway, until deep golden and crisp. Rest for 2 minutes and serve warm.
