Traditional meat-filled empanadas can be a double-whammy of fat and calories due to ground beef and a trip to the deep fryer; This air fryer twist is even healthier thanks to the addition of mushrooms, which lighten the filling while keeping it nice and moist. We love the buttery flavor of Castelvetrano olives, but you can use any green olives you have on hand. These handheld snacks are great for tailgating, or serve them over greens for a hearty supper.
1 tablespoon olive oil
3 ounces (85/15) lean ground beef
1/4 cup finely chopped white onion
3 ounces finely chopped cremini mushrooms
2 teaspoons finely chopped garlic
6 pitted green olives, chopped
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 cup chopped tomatoes
8 square gyoza wrappers
1 large egg, lightly beaten
Added sugars 0g
Calcium 6% DV
Potassium 12% DV
How to Make It
Heat oil in a medium skillet over medium-high. Add beef and onion; cook, stirring to crumble, until starting to brown, 3 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are starting to brown, 6 minutes. Add garlic, olives, paprika, cumin, and cinnamon; cook until mushrooms are very tender and have released most of their liquid, 3 minutes. Stir in tomatoes, and cook 1 minute, stirring occasionally. Transfer filling to a bowl, and let cool 5 minutes.
Arrange 4 gyoza wrappers on work surface. Place about 1 1/2 tablespoons filling in center of each wrapper. Brush edges of wrappers with egg; fold wrappers over, pinching edges to seal. Repeat process with remaining wrappers and filling.
Place 4 empanadas in single layer in air fryer basket, and cook at 400°F until nicely browned, 7 minutes. Repeat with remaining empanadas.