African Meat Pie (Meat Empanadas)

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.

Use your own variation of meat stuffing. Try spicing it up with Cinnamon, Cumin or other tasty herbs. Also, a vegetable stir fry type of stuffing is great, and fruit fillings as well.

Ingredients

Dough

4 cups flour (plus more for dusting)
2 Tablespoon sugar
½ Tablespoon salt
8 oz butter
1 egg
¼ cup milk

Meat filling
2 tablespoon canola oil
½ pound ground meat
½ medium onion chopped
1 teaspoon minced garlic
½ cup tomato sauce
1 tablespoon smoked paprika
2 tablespoon parsley
1 teaspoon white pepper
2 green onion chopped
1 teaspoon chicken bouillon powder(optional)
salt and pepper to taste
2 boil eggs (optional)

Directions

Dough

In a food processor or by hand, mix together salt, sugar ,butter blend well .Add the eggs, milk in small amounts, pulse until combined and dough holds together in a 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.

Make the Meat pie filling
Add 2 tablespoon of oil to a sauce pan, followed by onions, garlic, chicken bouillon
and tomato sauce. 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, adjust for salt and pepper seasoning.
Remove from stove top and let it cool.

Assembling Meat pie
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.

More Info

Servings / Yield: 6
Prep Time: 60 mins   /   Total Time: 2 hours
Category: Appetizer
Keywords: Unspecified