400 °F
10 Minutes
1 package puff pastry dough (2 sheets)
1 Tbsp canola oil
8 oz sirloin steak, chopped into 1/2-inch pieces
1/4 cup chopped white onion
2 chipotle peppers, finely chopped
2 Tbsp Head Country Raspberry Chipotle BBQ Sauce + more for serving
1/2 tsp salt
1/4 tsp black pepper
1 egg
1 Tbsp water
Cooking spray
Step 1. Let puff pastry dough sit for 15 minutes at room temperature.
Step 2. In a small bowl, whisk together egg and water. Set egg wash aside.
Step 3. Heat oil in a skillet over medium-high heat. Once hot, add steak and onion, cooking until the beef has browned, about 3 minutes. Remove meat and onion to a bowl and let cool 5 minutes. Stir in chipotle peppers, Head Country Raspberry Chipotle BBQ Sauce, salt, and pepper.
Step 3. Lightly roll out the puff pastry. Cut into rounds, about 6 inches in diameter.
Step 4. Place 1 to 2 Tbsp filling in the center of each round. Brush the egg wash around the outer edge of each round. Fold the round over the filling, pressing the edges together to seal. Use a fork to crimp the edges. Repeat this process with the remaining rounds and filling.
Step 5. Brush each empanada with egg wash. Lightly grease the air fryer basket with cooking spray and place empanadas in a single layer in the air fryer basket. Cook for 10 minutes at 400˚F, flipping halfway through until golden brown. Repeat with remaining empanadas. Serve with additional Head Country Raspberry Chipotle BBQ Sauce for dipping.
