Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Air Fryer Empanadas With Black Beans

These vegan empanadas are bursting with flavour and perfect for a quick and easy meal. The cornmeal dough is filled with a savoury mixture of potatoes, black beans, and spices, then air-fried until crispy and golden. Served with a squeeze of fresh lime and a side of tomato salsa, these empanadas are sure to become a new favourite in your recipe collection!

Prep time: 30 minutes + 30 minutes resting
Cook time: 45 minutes

Ingredients (makes roughly 15 empanadas):

For the dough:

• 350g fine cornmeal
• 400 - 440 ml water
• 1 tsp ground cumin
• 1/2 tsp dried coriander
• 1/4 tsp garlic powder
• 1 tbsp vegetable oil
• ½ tsp salt

For the filing:

• 300g white potatoes, peeled, cubed & cooked tender
• 1 tbsp vegetable oil
• 1 white onion
• 2 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 1 bunch green onions, chopped
• 200g chopped tomatoes
• 2 tbsp fresh coriander
• 300g black beans, precooked according to packaging instructions
• 1/2 tsp smoked paprika powder
• 1/4-1/2 tsp cayenne pepper blend
• 1 tbsp vegetable oil
• fresh lime to serve

Method:

1. Place the cornmeal in a large bowl and add the seasoning and salt. Stir to mix well, and add water and oil to form a dough. Shape the dough into a ball knead until smooth. Place into a bowl, cover and set aside for 30 minutes.
2. In the meanwhile, prepare the filling for your empanadas. Place the tender potatoes into a bowl and gently mash them. In a large skillet, heat the vegetable oil and sauté the onion. Once soft, add the garlic, then stir in the bell pepper,green onions, tomatoes, and fresh coriander. Cook for 12-15 minutes, then add half of the smoked paprika powder and cayenne pepper and season to taste with salt and pepper.
3. Add the black beans, partially mashing the beans and cook for a further 15-20 minutes or until the liquid has reduced and the mix thickened. Remove from the heat and mix with the potatoes.
4. Use a tablespoon or a small ice cream scoop to portion the dough and roll into small balls. Place each ball between 2 layers of cling film and use a rolling pin to roll the dough into a thin circle. Remove the cling film on top and place 1 tablespoon of the filling into the centre. Carefully fold the dough over the filling to close the empanada and form a half circle. Firmly seal the edges with a fork.
5. Preheat your air fryer to 200°C.
6. Mix the remaining paprika powder and cayenne mix with 1 tablespoon of vegetable oil, then brush the mix onto the empanadas and air fry for 8-12 minutes or until golden on all sides, gently flipping them halfway through.
7. Serve the air fryer empanadas drizzled with fresh lime juice and tomato salsa.