Air Fryer Beef Empanadas

In a large bowl, whisk flour, salt, and baking powder. Cut butter into flour with your hands or a pastry cutter until pea-sized pieces form. Add egg and 3/4 cup water and mix with a wooden spoon until a dough forms.

Turn out dough on a lightly floured surface and knead until smooth, about 5 minutes.

Wrap dough in plastic wrap and refrigerate at least 1 hour and up to overnight.

In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, about 5 minutes. Drain fat.

Return pan to medium heat and stir tomato paste into beef mixture. Add oregano, cumin, and paprika; season with salt and pepper. Add jalapeños and tomatoes and cook, stirring, until warmed through, about 3 minutes. Let cool slightly.

On a lightly floured surface, divide dough in half. Roll one half to 1/4" thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds (you should have about 15).

Lightly moisten outer edge of a dough round with water. Place about 2 tablespoons filling in the center. Top with some cheddar and Monterey. Fold dough in half over filling. Using a fork, crimp edges together. Repeat with remaining filling, dough, and cheese.

Heat air fryer to 400°. Working in batches, arrange empanadas in a parchment-lined air fryer basket, making sure they don't touch.

Cook empanadas until golden brown and filling is warmed through, about 10 minutes.

Top with cilantro and serve with sour cream alongside.