African Meat Pies (Beef Empanada)
African meat pies (beef empanadas) are slightly sweet, flaky, and crusty with a succulently savory beef filling. They come together quickly and fly off the table. Simply delicious!!
Don’t you think there’s something irresistible about spicy minced meat stuffed in a crunchy shortcrust pastry? I do. So far, everyone I’ve had the pleasure of encountering has whispered ever so diligently a secret passion for a hot, filled, crusty, hand-held pie loaded with all of your secret pleasures. Mmmmm hmmm! So good.
Believe me when I say it tastes divine. The joy of this recipe is the variety of versatile fillings around the world. Meat pies are an ethnic success that can turn any novice chef into a sought-after caterer! Trust me. With the flaky, crispy, savory crust coupled with sweet, succulent spices, count me in.
My love for meat pies means you better believe I’m always looking for alternate recipes. The best ones all have the same traits.
What Makes an Empanada Great
The melt-in-your-mouth flaky crust is essential. Admittedly, I have nibbled on the pie crust and thrown away the pie filling. For me, the crust rules!
Now, let’s talk about what makes these meat pies different. First, empanada lovers, you won’t be disappointed. Out of all the recipes I’ve sampled, this recipe is closest to the Argentine empanada, but with a slight twist. In addition to the traditional butter and flour, we add milk and eggs for a smooth and tender dough.
Keep in mind that there are no hard or fast rules about what goes in the filling. Every family and street vendor has their own secret ingredient. Now I share my secret: it’s the tasty filling of ground meat, onions, tomatoes, parsley, and green onions, which makes for a flavorful, moist, and tender pie.
How to Make African Meat Pies
Pie Dough
- Dough – In a food processor or by hand, mix the salt, sugar, and butter, and blend well. Add the egg and milk in small amounts, pulsing until combined and the dough holds together in a soft ball. (Photos 1-5)
- Roll – Place the dough on a well-floured surface. Divide it in half and roll one half out. (Photo 6)
- Cut – Using a large mouth glass or bowl (4-5 inches), cut circles out by gently pressing down on the dough and releasing it, shaping the meat pie dough. Continue cutting out the circles until the dough is used up. Repeat with the other half. (Photo 7)
- Refrigerate for at least 30 minutes or until ready to use. (Photo 8)
Meat Filling
- Flavor – Drizzle 2 tablespoons of oil into a saucepan, then follow with the onions, garlic, chicken bouillon, tomato sauce, and paprika. Simmer for about 10 minutes, stirring frequently to prevent burning. Add about ½ cup of water if needed. (Photo 9)
- Meat – Then, add ground meat and continue cooking for 10 or more minutes. (Photo 10)
- Adjust – Finally, add the green onions, parsley, white pepper, and salt to taste. Taste it and adjust seasonings to taste. Remove it from the stovetop and let it cool. (Photo 11)
- Assembly – Scoop a heaping tablespoon of filling into each circle, top with a slice of boiled egg, and brush egg white around half of the circle. Fold over, twist, and press with your fingers gently to seal the edges. (Another way of sealing is by pressing the tines of a fork along the edges of the dough.) (Photos 12-14)
- Bake – Carefully place each meat pie on a baking sheet or freeze them for later. Set oven temperature to 350℉ (178 ℃), and bake for about 30 minutes or until golden brown. (Photo 14)
Tips and Tricks
- Make sure to cook the filling until it’s not quite dry, but not too juicy either. You don’t want soggy meat pies. Breadcrumbs will soak up excess liquid in an emergency.
- Shredded cheese is fantastic in the filling. Stir it in after the filling cools and before assembling.
- A friend told me she replaced the meat with minced mushrooms and used vegetable broth instead of the chicken for a vegetarian version. She saved me one, and it was fabulous.
Make Ahead and Storage Instructions
If you’ve baked pies, you know the work involved with kneading and rolling the dough. That said, you can make a double or triple batch of dough and freeze it for future usage. That makes this meal a 30-minute adventure after defrosting. If you look in my freezer, you’ll see a stack of unbaked pies, and my son loves coming home from school and popping one in the oven or air fryer.
What to Enjoy Beef Empanadas With
These guys go great with African pepper sauce, Caribbean coleslaw, and pickled onions (resurrecting post), which are classic sides.
More Delicious Meat Pies to Try
Watch How to Make It
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This blog post was originally published in July 2013 and has been updated with additional tips, new photos, and a video.
African Meat Pies (Beef Empanada)
Ingredients
Pastry Dough
- 4 cups (480g) flour (plus more for dusting)
- 2 tablespoons (25g) sugar
- ½ tablespoon (9g) salt
- 8 ounces (227g) butter
- 1 egg
- ¾ cup (178ml) milk
Meat Filling
- 2 tablespoons (30ml) canola oil
- ½ pound (225g) ground beef
- ½ medium onion, chopped
- 1 teaspoon (3g) minced garlic
- 1 teaspoon (3g) chicken bouillon powder (optional)
- ½ cup (112-113g) tomato sauce
- 1 tablespoon (7g) smoked paprika
- 2 2 green onions, chopped
- 2 tablespoons (7-8g) parsley
- 1 teaspoon (2-3g) white pepper
- salt to taste
- 2 boiled eggs (optional)
Instructions
Pie Dough
- In a food processor or by hand, mix the salt, sugar, and butter, and blend well. Add the egg and milk in small amounts, pulsing until combined and the dough holds together in a soft ball.
- Place the dough on a well-floured surface. Divide it in half and roll one half out.
- Using a large mouth glass or bowl (4-5 inches), cut circles out by gently pressing down on the dough and releasing it, shaping the meat pie dough. Continue cutting out the circles until the dough is used up. Repeat with the other half. Refrigerate for at least 30 minutes or until ready to use.
Meat Pie Filling
- Drizzle 2 tablespoons of oil into a saucepan, then follow with the onions, garlic, chicken bouillon, tomato sauce, and paprika. 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 10 or more minutes.
- Finally, add the green onions, parsley, white pepper, and salt to taste. Taste it and adjust seasonings to taste. Remove it from the stovetop and let it cool.
- Scoop a heaping tablespoon of filling into each circle, top with a slice of boiled egg, and brush egg white around half of the circle. Fold over, twist, and press with your fingers gently to seal the edges.
- Another way of sealing is by pressing the tines of a fork along the edges of the dough. Carefully place each meat pie on a baking sheet or freeze them for later.
- Set oven temperature to 350℉ (178℃), and bake for about 30 minutes or until golden brown.
Tips & Notes:
- You can take a shortcut by buying premade pastry crusts. No judgment here.
- Making the filling the day before lets the flavors develop.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
What a tasty treat. I live in South American, and empanadas are a classic street food. So good. Thanks for the recipe.
The best recipe ever. I have become a chinchin and meat pie expert thanks to your recipes. Thank you
Amazing!! So happy to hear this, Lyn :)!
Hi Imma.since I have been following your recipe on puff puff and empanada,I ve never gotten them wrong.the tastes were divine.thanks for sharing them
Thank you Omolola, your words make my day 🙂
These are really tasty. Do you recommend any condiment to serve with these, like a mustard or sweet chili sauce?
I’m so glad you liked them. Mustard and sweet chili sauce both sound wonderful. I also love them with African pepper sauce, peri peri sauce, and Caribbean pepper sauce.
Hey there – I am planning to make these for my college students and I would like to make a bunch. They sound deelish. Has anyone used a ready made pie crust as substitute? I know not the real thing but I am afraid of making my own dough ..(
Hi Jeanne! Yes, you can use store-bought pie dough for this and you can even get the puff pastry dough type for flakier crust.
Could you please let me know how many grams is 4 cups? Thank you so much!
Hi Annie! 1 cup is approx 120-136g, so 4 cups of flour is 480-464g. If 480 grams isn’t enough, add more until the dough has the right feel. Hope this helps 🙂
It may be a spelling error, but can I ask what you mean by a ‘large mouth’ in step 3? Looking forward to trying these!
Hi Kyle, I meant a large-mouth canning jar or the lid. That has always given me the perfect size. Thanks for pointing that out. I will fix it.
Thanks for the recipe. It looks delicious and am sure it taste absolutely delicious too. I will be trying this out but with some potato and carrots in my filling.
What meat do you recommend?
Ground beef.
Does it mean you don’t need to add water to mix the dough?
No you don’t . Milk works just as well.
Please what can cause meat pie dough to crack after baking
There might be several reasons why this happens. A few things to look into are the butter measurement, dough that’s too dry, and how well you roll out the dough.
Is this something I could make ahead , maybe a day before a party or no? If so how do u reccomend I heat before serving
Thank u
Hello Kelly! Yes, you can make this ahead of time to bake later. Just put them in a ziplock, freeze them, and then bake whenever you like. Enjoy! 🙂
Can I deep fry if I don’t have a cooker
Hello Mary. I have never tried frying these empanadas because I feel they would be too oily. But at per the recommendations of others, in order to successfully deep fry these empanadas, make sure you oil is really hot and then fry for 2-3 minutes. Hope this helps. Do let me know how this worked out for you.
Can I use margarine instead of butter?
Yes you can.
so no need to add baking powder or soda and it will rise?
Yes, no need to add any of those . Happy Cooking!!!
which type of flour do we use
Regular or all purpose flour.
I noticed you didn’t use baking powder for the dough. The last set I made was kinda tough, the dough was shrinking and even in the oven the fillings came out. Was it because of the baking powder?
Sorry to hear that. I can’t definitely pin point without seeing it, but there could be a couple of reasons why it turned out that way. It could be that you over mixed it or rolled it out excessively. Or it could possibly be that the ingredients were too warm or not enough butter.