You’ll Need
For the Filling
400g beef mince
1 small onion, finely diced
150g cooked potato, diced
80g frozen peas
1 tbsp aji amarillo paste or mild chilli paste
1 tsp ground cumin
½ tsp smoked paprika
100ml beef stock
1 tsp powdered gelatine
2 hard-boiled eggs, chopped
40g green olives, sliced
For the Parcels
500g ready-made empanada or pizza dough
1 egg, beaten
1 tsp sweet paprika
Optional but Dangerous
Hot chilli sauce
Pickled onions
A cold Bolivian lager
Method
Place the beef and onion in a heatproof dish and air fry at 195°C for 7 minutes.
Stir in the potato, peas, chilli paste, cumin, paprika and stock.
Air fry for 5 minutes, then stir in the gelatine until dissolved.
Fold in the chopped egg and olives and chill until firm.
Divide the dough into eight pieces and roll each into a 15cm circle.
Add a mound of cold filling, fold over and rope-crimp the seam across the top.
Chill for 15 minutes while you preheat the air fryer to 190°C.
Brush with beaten egg mixed with sweet paprika.
Air fry in batches for 11-14 minutes until glossy and deep gold.
Rest for 5 minutes before biting into the molten centre.