African Meat Pies (Beef Empanada)

A newspaper lined basket full of freshly baked African meat pies.

African Meat Pies (Beef Empanada)

Slightly sweet, flaky, and crusty with a succulently savory beef filling comes together quickly and flies off the table. There's something irresistible about spicy minced meat stuffed in a crunchy shortcrust pastry.

Makes about 12 pies

Course Appetizer, Snack

Cuisine African

Prep Time 30

Cook Time 30

Resting Time (Dough) 30

Total Time 1 30

Servings

Calories 541kcal

Author Imma

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.

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.

Nutrition