Heat olive oil in a skillet over medium-high heat for 1 minute. Add diced onion and cook 3 minutes until soft. Add minced garlic and cook 30 seconds until fragrant. Add ground beef and break apart with a wooden spoon. Cook 5-7 minutes until browned with no pink remaining. Stir in cumin, paprika, salt, and pepper. Drain excess fat completely through a fine-mesh strainer. Let filling cool for 10 minutes.
1 lb ground beef, 1 medium onion, 3 cloves garlic, 1 tsp ground cumin, 1 tsp paprika, 1 tbsp olive oil
Remove empanada dough discs from refrigerator and let sit at room temperature 5 minutes if stiff. Place one disc on a clean surface and spoon 2 tablespoons of cooled filling onto center, leaving a ½-inch border.
8-10 discs empanada dough
Fold dough in half over filling to form half-moon shape. Press edges together firmly with fingers, then crimp sealed edge with a fork at ¼-inch intervals to prevent leaks.
8-10 discs empanada dough
Beat egg with 1 teaspoon water. Use a pastry brush to lightly coat the top of each empanada with egg wash to promote golden brown and glossy finish.
1 each egg
Preheat air fryer to 350°F for 3 minutes. Place empanadas in single layer in basket, leaving 1 inch space between each. Air fry for 12-15 minutes until golden brown and crispy. The internal temperature should reach 160°F. Let rest 3 minutes before serving.
