Preheat your oven to 200°F and line a baking sheet with parchment paper.
In a large nonstick skillet, heat up some oil over medium-high heat.
Add the beef and onion to the skillet and stir until the beef is browned and the onion is softened, which should take about 5 minutes.
Add the potato to the skillet and reduce the heat to medium. Stir everything together and cook until the potato is almost tender, which should take about 10 minutes.
Add the tomato, garlic, chili powder, cumin, and salt to the skillet and stir everything together.
Reduce the heat to medium-low and cook until the potato is fork-tender, which should take about 3 minutes.
Transfer the mixture to a medium bowl and stir in the cilantro. Let it cool.
Take each dough disk and add 2 tablespoons of filling along the middle. Fold the dough in half to form a half-moon shape and press the edges together to seal. Roll the edge to form a ½-inch rim and crimp it with a fork. Place the empanadas on the prepared baking sheet.
Refrigerate the empanadas until they are cold, which should take about 30 minutes.
Line the bottom of a 6- to 8-quart air fryer basket with parchment paper that is slightly smaller than the basket. Depending on the air fryer settings, preheat it to 360°F or 370°F for 3 minutes.
Place 4 empanadas in the prepared basket and brush the tops with beaten egg. Air fry them for 8 minutes.
Turn the empanadas over and brush them with egg. Air fry them until they are golden brown and firm, which should take about 6 minutes longer.
Place the cooked empanadas on a wire rack and keep them warm in the oven. Air fry the remaining empanadas.
Serve the warm empanadas with salsa or aji picante sauce.
Notes
Per Serving: 1 Empanada and about 2½ tablespoons salsa sauce7 Points (2022/2023 Points)MyWW Points: 7 Blue Plan and 4 Green Plan7 WW Freestyle Points and 4 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.