<p>Preheat air-fryer to 375°F, according to manufacturer’s instructions. Combine beef mixture and cheese in large bowl. On lightly floured work surface, using rolling pin to roll out dough until about 1/2-inch larger in diameter. Spoon 2 heaping tbsp. of beef and cheese mixture into middle of dough. Moisten half of the edges with beaten eggs; fold in half to form half-moon shape. Using a fork, press edges of each empanada to seal. Brush empanadas with egg.</p>

<p>Working in batches, arrange empanadas in air-fryer basket. Do not overcrowd. Air-fry, shaking basket halfway through, for 6 to 8 minutes, or until puffed and golden-brown. Repeat with remaining empanadas. Garnish with cilantro and serve with Guasacaca Sauce, or your favorite sauce.<strong> </strong></p> <p><strong>Baking Tip:</strong><br /> To bake the empanadas, preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Prepare the empanadas as directed in Step 1, using <strong>GOYA® Empanada Dough for Baking</strong>, and transfer them to the prepared sheet. Bake until puffed and golden brown, about 15–20 minutes, rotating the pan halfway through for even browning.</p> <p><strong>Topping Inspiration:</strong><br /> Serve empanadas with your favorite toppings for added flavor and color, such as guacamole, <strong>GOYA® Salsas</strong>, sour cream or Mexican crema, pickled onions, or GOYA® Jalapeño Nacho Slices.</p> <p><strong>Store and Enjoy Empanadas Anytime:</strong><br /> Store cooked empanadas in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer in an airtight container or freezer-safe bag for up to 2 months. To reheat, preheat the oven to 350°F or the air fryer to 375°F. Heat the empanadas for 8–10 minutes in the oven or 5–7 minutes in the air fryer, until fully heated through and crispy.</p>