Meat Pies Recipe
Cajun Empanada filled with ground beef, ground pork and special seasonings
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Ingredients
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Dough
Filling
Method
Dough
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar until evenly combined.
Cut in fats
Add 12 tbsp cold cubed unsalted butter and 4 tbsp cold vegetable shortening (optional) to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Add water & form dough
Sprinkle 3 tbsp ice water over the flour mixture a tablespoon at a time, gently tossing with a fork after each addition. When the dough just comes together and holds when pinched (do not overwork), gather into a ball, flatten to a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).
Roll and cut
On a lightly floured surface, roll chilled dough to about 1/8 inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or a small bowl), cut out rounds. Re-roll scraps as needed. This should yield about 12–14 rounds depending on exact size and thickness.
Filling & Assembly
Cook aromatics
Heat 1 tbsp vegetable oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add 1 finely diced yellow onion, 1/2 finely diced green bell pepper, and 2 finely diced celery stalks. Sauté until softened, about 5–6 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.
Brown meats
Increase heat to medium-high and add 1 lb ground beef and 1/2 lb ground pork to the skillet. Break up the meat with a spatula and cook until no longer pink, about 6–8 minutes. Drain off excess fat leaving a little for flavor if desired.
Season & simmer
Stir in 2 tbsp tomato paste and cook 1 minute. Sprinkle 1 tsp all-purpose flour over the mixture and stir to combine. Add 1/2 cup beef broth, 1 tbsp Worcestershire sauce, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1 tsp hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a simmer and cook 3–5 minutes until slightly thickened. Taste and adjust seasoning as needed.
Finish filling
Remove from heat and stir in 3 thinly sliced green onions and 2 tbsp chopped fresh parsley. Let the filling cool for 10–15 minutes so it firms up slightly and is easier to handle.
Assemble empanadas
Preheat oven to 400°F (200°C). Place a rounded tablespoon to 2 tablespoons (about 1.5–2 tbsp) of cooled filling onto the center of each dough round, leaving a 1/2 inch border. Brush the edge of each round with the egg wash, fold dough over to form a half-moon, and press edges to seal. Crimp edges with a fork or fold edge decoratively. Place assembled pies on a parchment-lined baking sheet.