Ingredients:

  • 1 package (14.1 oz / 400g) refrigerated pie crust
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 tablespoon water
  • 2 cups leftover beef picadillo
  • Optional: 1/4 cup shredded Monterey Jack cheese
  • Sour cream or Mexican crema (optional)
  • Hot sauce (optional)
  • Fresh cilantro sprigs (optional)

Instructions:

  1. Lightly flour your work surface. Roll out the pie crust dough to about 1/8-inch thickness. Use a cookie cutter or small bowl to cut out circles of dough.
  2. Place about 1/3 cup of picadillo filling in the center of each dough circle. If using, sprinkle with cheese.
  3. Fold the dough over the filling to form a half-moon shape. Crimp the edges tightly with a fork to seal.
  4. In a small bowl, whisk together the egg and water. Brush the empanadas with the egg wash. Place the assembled empanadas on a baking sheet and chill in the refrigerator for at least 15 minutes.
  5. Preheat your air fryer to 375°F (190°C). Line the air fryer basket with parchment paper (optional). Place the empanadas in the air fryer basket in a single layer, being careful not to overcrowd.
  6. Air fry for 12-15 minutes, or until golden brown and heated through, flipping halfway through.
  7. Let the empanadas cool slightly before serving. Serve warm with sour cream, hot sauce, and cilantro, if desired.