Description
This dish is a contemporary culinary creation that takes a classic handheld pastry style and infuses it with a modern layer of umami. To put it simply, chili crisp halal beef empanadas are baked turnover pockets made of a rich, flaky flour dough that is packed tightly with a seasoned ground meat filling. The defining characteristic of this recipe is the use of high-quality ingredients that strictly adhere to dietary guidelines while delivering an intensely comforting, spicy kick.
Ingredients
For the Dough
- 3 cups (375 g) all-purpose flour
- 1 tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold water
- 1 tsp white vinegar
Or use 2 sheets of ready-made empanada or pie dough.
For the Filling
- 1 lb (450 g) halal ground beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp chili crisp
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- 2 tbsp tomato paste
- ¼ cup beef broth
- 2 tbsp chopped fresh cilantro
- ½ cup shredded mozzarella or cheddar cheese (optional)
For the Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
1. Make the Dough
- Combine the flour and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Whisk together the egg, cold water, and vinegar, then add to the flour mixture.
- Mix until a dough forms. Wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling
- Heat the olive oil in a skillet over medium heat.
- Sauté the onion for 3–4 minutes until softened.
- Add the garlic and cook for 30 seconds.
- Add the halal ground beef and cook until browned, breaking it up as it cooks.
- Stir in the chili crisp, smoked paprika, cumin, black pepper, salt, and tomato paste.
- Pour in the beef broth and simmer for 3–5 minutes until most of the liquid evaporates.
- Remove from the heat and stir in the cilantro. Let the filling cool completely.
3. Assemble the Empanadas
- Preheat the oven to 400°F (200°C).
- Roll out the dough and cut into 5-inch (12 cm) circles.
- Place 2 tablespoons of filling in the center of each circle. Add a little cheese, if using.
- Fold the dough over to form a half-moon shape and press the edges together. Crimp with a fork to seal.
4. Bake
- Arrange the empanadas on a parchment-lined baking sheet.
- Brush with the egg wash.
- Bake for 20–25 minutes, or until golden brown.
5. Serve
Serve warm with extra chili crisp, garlic yogurt sauce, or cilantro-lime dip.
Notes
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until hot and crispy. Unbaked empanadas can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 empanada
- Calories: 310 kcal
Keywords: spicy halal beef empanadas, chili crisp meat turnovers, homemade halal beef hand pies