Air Fryer Chili Cheesy Beef Pie

For 4 persons


  • 1 package frozen puff pastry, thawed
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • 70g chopped tomatoes
  • 170g shredded Cheddar
  • 170g Shredded Monterey Jack
  • Egg wash, for brushing
  • Freshly chopped cilantro, for garnish
  • Sour cream, for serving
  • Your favorite chili powder of PepperukoHK, 1 teaspoon (more or less to taste)


In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more.

Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.

Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, paprika and Pepperuko chili powder, and season with salt and pepper.

Add tomatoes and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.

Place dough on a lightly floured surface. Cut the dough into 10cm in diameter round.

Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey. Fold dough in half over filling.

Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough.

Place empanadas in a parchment-lined Air Fryer basket, making sure they don’t touch, and cook in batches at 200°C for 10 minutes.

Garnish with cilantro and serve with sour cream.

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