Spiced Meat Empanada (blend of North African flavors in a South American favorite)
SPICED MEAT EMPANADA
I have been craving fried foods for a while, but for health reasons I avoid fried foods as much as possible.
To satisfy my cravings, I came up with this recipe on my own, using the Argentinian empanada and filling it with North African (Moroccan) spiced meat. Instead of frying the empanadas, I baked them in the oven. They tasted really good. All the taste minus the guilt. Of course you can change the filling to make it healthier. In fact I plan to make it with vegetable filling the next time and post (so look for that recipe in the near future).
(You can also deep fry the empanadas if you want).
To simplify the recipe and save time, I opted for store bought empanada wrappers. I used the Goya brand from South America, widely available in grocery stores in the US.
1 lb ground meat will make about 16 empanadas.
Here’s the recipe (it took less than 45 minutes to make from start to finish):
Ingredients:
1 lb lean ground meat (beef or lamb)
1 medium shallot, finely chopped
1 tbsp garlic paste, or chopped garlic
1 tbsp ginger paste or chopped ginger
1 medium tomato, chopped
Spices:
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground allspice
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp ground cinnamon
1 tsp kosher salt
1 tsp ground pepper
Fresh herbs:
1 cup chopped green onions
1 cup chopped cilantro
1 cup chopped mint leaves
Other:
½ cup chicken broth or stock
½ cup dried apricot, chopped
½ cup pistachios
Olive oil
Empanada wrappers
Method:
Heat a skillet over medium high heat.
Add 2 tbsp olive oil.
Once oil is shimmering, add shallots, ginger and garlic and stir and fry for 2-3 minutes.
Add the dry spices and stir fry for 2-3 minutes.
Add the chopped tomatoes and stir fry for 3-4 minutes till they are soft.
Add the ground meat and brown, by stirring vigorously, about 5 minutes.
Once browned, add the chicken broth and let cook for 5 minutes till the meat is done.
Spoon off the excess fat and liquid from the top and keep frying till dry.
Add the fresh herbs and toss for 1 minute.
Turn off the heat.
Add the apricots and pistachios and mix well.
Let cool.
Place the empanada wrappers on a flat surface.
Add a tablespoon of the meat filling in the center.
Fold over the top of the wrap.
Using a fork, crimp the edges.
Using a sharp knife, make a few holes on the top.
Using a brush, apply a thin layer of olive oil.
Heat an oven (preferably in convection mode) to 375*F.
Place the empanadas in a single layer on a greased baking dish and bake for 10-12 minutes till browned on the outside and crisp.
Serve warm.
