Nickel Allergy Friendly Air Fryer Empanadas
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 4–5 tbsp ice water
For the filling
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 3 garlic cloves, minced
- ¾ lb ground beef (80/20)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup green olives, pitted and roughly chopped
- 2 hard-boiled eggs, peeled and roughly chopped
For assembly
- 1 egg, beaten (for egg wash)
Instructions
- 1
Make the dough: whisk together the flour and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add the beaten egg and 4 tablespoons of ice water to the flour mixture, stirring with a fork until the dough just comes together. If it seems dry, add the remaining tablespoon of ice water. Turn the dough out, press it into a flat disk, wrap tightly, and refrigerate for 30 minutes.
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