PREP TIME: 1 hour

COOK TIME: 10 minutes

TEMPERATURE:350℉/177℃

Ingredients:

1 lb. ground beef

1 Tbsp. olive oil

1 small onion, peeled and minced

2 cloves garlic, peeled and minced

1/2 green pepper, seeded and diced

1/2 tsp. cumin

1/4 cup tomato salsa

1 egg yolk

1 Tbsp. milk

1 pack empanada shells

Sea salt & pepper, to taste

Instructions:

1 Place a sauté pan on the stove on high heat. Add the oil and ground beef and cook until all the meat is browned. Drain liquid and any excess fat.

2 Add the garlic and onions. Cover and cook for 4 minutes.

3 Add the rest of the ingredients except the egg, milk and empanada shells. Cook for 10 minutes on low.

4 Mix the egg and milk together to make an egg wash.

5 Place an empanada shell on the counter. Add some of the cooked meat on one half of the rolled dough. Brush the edges with egg wash and fold over. Seal with a fork. Brush with egg wash and place into the Fry Basket.

6 Repeat until all are done.

7 Place the Fry Basket into the Proscenic Air Fryer.

8 Cook for 10 minutes at 350℉/177℃. Flip empanadas half way through cooking.