African Meat Pie (Beef Empanada)- slightly sweet , flaky and crusty with a succulent beef filling .Comes together quickly and flies off the table. Simply Delicious!!
Don’t you think there is just something irresistible about spicy minced meat stuffed in a crunchy short bread crust ? I do. So far everyone I have had the pleasure of encountering has whispered ever so diligently a secret passion for a hot filled crusty pie loaded with all of your secret pleasures.. hmmm hmmm.. sounds so good
Believe me when I say it tastes divine. The joy of this recipe is the numerous variety of fillings around the world. Meat pie can be an ethnic success and render any novice chef into a well sought out after caterer! Trust me.. With the flaky, crispy savory crust coupled with sweet succulent spices, count me in.
My love for meat pies means that you better believe I am always looking out for alternate recipes. The best ones are all have the same unique trait… A sumptuous flaky crust. Admittedly, I have frequently nibbled on the pie crust and thrown away the pie filling. See folks for me, the crust rules!
Now lets talk about these African meat pies and what makes them different. First of all Empanada lovers you will not be disappointed, from all the recipes sampled I feel that this recipe is most close to the Argentinian empanada, with a slight twist. In addition to butter and flour we add milk and eggs for a creamy, smooth and tender dough. Now keep in mind, there are no hard or fast rules about what goes into a meat pie every family or street vendors pie is known to have it’s own secret ingredient. Now I share my secret, it is the tasty filling of ground meat, onions, tomatoes, parsley, green onions which makes for a flavorful, moist and tender pie.
Now if you’ve baked any kind of pie, you know that the work comes with kneading and creating the dough. All that being said, if you are a lover like I am, then you can make numerous batches of dough and freeze them for future usage. That makes this meal a 30 minute adventure after defrosting. (If you look in my freezer I always have a stack of unbaked pies, my son loves this and makes for a wonderful ‘lunch’ option for him at school).
African style empanadas - slightly sweet , flaky and crusty with a succulent filling.
- 4 cups flour (plus more for dusting)
- 2 Tablespoon sugar
- ½ Tablespoon salt
- 8 oz (228 gram) or 1 cup butter
- 1 egg
- 3/4 cup milk
- 2 tablespoon canola oil
- ½ pound ground meat
- ½ medium onion chopped
- 1 teaspoon minced garlic
- 1 teaspoon chicken bouillon powder (optional)
- ½ cup tomato sauce
- 1 tablespoon smoked paprika
- 2 green onion chopped
- 2 tablespoons parsley
- 1 teaspoon white pepper
- salt to taste
- 2 boil eggs (optional)
In a food processor or by hand, mix together salt, sugar ,butter blend well Add the egg, milk in small amounts, pulse until combined and dough holds together in a soft ball.
Place the dough on a well floured surface . Divide it into 2 and roll it out .
Using a large mouth, glass glass or bowl about 4 - 5 " cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.
Add 2 tablespoon of oil to a sauce pan, followed by onions, garlic, chicken bouillon tomato sauce and paprika . Let it simmer for about 10 minutes, stirring frequently to prevent burning, add about ½ cup of water if needed.
Then, add ground meat and continue cooking for about 10 or more minutes.
Finally add green onions and parsley, white pepper. Followed by salt to taste Adjust seasonings to taste .
Remove from stove top and let it cool.
Scoop a heaping tablespoon of filling into each circle, top with egg and brush the egg white around half of the circle. Fold over twist and and press with fingers gently to seal the edges of the meat pie.
Another way of sealing is by pressing the tines of a fork along the edges of the dough.
Carefully place each empanada on a baking sheet to bake or you may freeze to use later.