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My trip to Buenos Aires taught me the big flaw in most air fryer empanada recipes | Air Fryer Recipes - nhfree.com

My trip to Buenos Aires taught me the big flaw in most air fryer empanada recipes

People always say to keep the filling lean to avoid grease, but that just makes them dry. Over there, they use a little beef fat in the mix, and it comes out so much better. The air fryer gets the shell perfect, but you need that moisture inside.

4 comments

4 Comments

mia_perry7mo ago

So you actually add beef fat to the filling? I always followed those lean recipe rules and my empanadas came out so dry. But your post totally changed my view on that. The idea of using fat for moisture inside makes perfect sense with the air fryer's crisp shell. I tried a bit of lard last night and wow, the texture was completely different. It's like we overcorrect for grease and lose all the flavor.

linda_wood7mo ago

My friend Dave always moaned about his air fryer empanadas being so dry. He caught some travel food show from Buenos Aires where they used a little beef fat. So he tossed in some left over bacon fat from breakfast. They came out insane, like perfect crisp shell but actually moist inside. He texted me a pic and everything, it was a total lightbulb moment.