Dessert
Spiced Beef Empanada
Merguez
Algerian merguez-spiced ground beef with harissa, cumin, and fennel folded into flaky Argentine empanada pastry, baked golden and served with bright herby chimichurri for dipping.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
980Calories
48gProtein
52gFat
78gCarbs
4gSugar
5gFiber
1280mgSodium
165mgChol
0gSat Fat
Goes well with
Stella Artois Lager
local
Moroccan Mint Tea
international
dairy-free-adaptable
nut-free
high-protein
Instructions
1
Prep
Finely dice onion. Mince 3 garlic cloves for the filling and 3 for the chimichurri. Toast fennel seed in a dry pan 60 seconds and crush coarsely. Mince parsley, oregano, and Fresno chili. Preheat oven to 400F.
2
Build 1
Whisk flour and 0.5 tsp salt in a bowl. Rub cold butter into the flour with fingertips until the mixture looks like coarse sand. Beat 1 whole egg with ice water and stir into the flour with a fork until a shaggy dough forms. Knead 60 seconds until smooth, wrap, and rest in the fridge 15 minutes.
3
Sear
Heat 1 tbsp olive oil in a skillet over medium-high 60 seconds. Add onion and cook 3 minutes until softened. Add beef, breaking it up, and brown 5 minutes until no pink remains and edges crisp.
4
Build 2
Stir in filling garlic, harissa, cumin, coriander, fennel, smoked paprika, cinnamon, and salt over medium 90 seconds until fragrant and the spices coat every crumb. Tip filling into a bowl and chill 5 minutes.
5
Build 3
Roll dough on a floured surface to 3mm thickness. Cut 3 discs roughly 14cm across. Spoon a quarter of the filling into the center of each disc, brush edges with water, fold over into half-moons, and crimp the seam with a fork.
6
Bake
Lay empanadas on a parchment-lined sheet pan. Whisk egg yolk with milk and brush over the tops. Bake 22 minutes until pastry turns deep gold and the seams crisp.
7
Plate
Whisk minced parsley, oregano, chimichurri garlic, Fresno chili, red wine vinegar, olive oil, and a pinch of salt in a small bowl to a loose chimichurri. Lift empanadas to a plate, spoon chimichurri into a small bowl alongside for dipping, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz ground beef chuck
- 11 small yellow onion
- 1212 garlic cloves
- 2 tbsp2 tbsp harissa paste
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1 tsp1 tsp fennel seed
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp kosher salt
- 2 tbsp2 tbsp olive oil for filling
- 400g1 1/2 cup all-purpose flour
- 1 tsp1 tsp kosher salt for dough
- 120g8 tbsp cold unsalted butter
- 22 large eggs
- 160ml1/3 cup ice water
- 22 large egg yolk
- 2 tbsp2 tbsp whole milk
- 40g3/4 cup flat-leaf parsley
- 20g1/3 cup fresh oregano leaves
- 22 fresh red Fresno chili
- 4 tbsp4 tbsp red wine vinegar
- 120ml1/4 cup olive oil for chimichurri
