dairy-free-adaptable · Dinner
Spiced Beef Hand Pie with Chimichurri
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.
$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
980Calories
48gProtein
52gFat
78gCarbs
4gSugar
5gFiber
1280mgSodium
165mgChol
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Instructions
1
Prep
Finely dice onion. Mince 6 garlic cloves for the filling and 6 for the chimichurri. Toast fennel seed in a dry pan 60 seconds and crush coarsely. Mince parsley, oregano, and Fresno chilis. Preheat oven to 400F.
2
Build 1
Whisk flour and 1 tsp salt in a bowl. Rub cold butter into the flour with fingertips until the mixture looks like coarse sand. Beat 2 whole eggs 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 2 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 5–6 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 6 discs roughly 14cm across. Spoon 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 parchment-lined sheet pans. Whisk egg yolks with milk and brush over the tops. Bake 22–24 minutes until pastry turns deep gold and the seams crisp.
7
Plate
Whisk minced parsley, oregano, chimichurri garlic, Fresno chilis, red wine vinegar, olive oil, and a pinch of salt in a small bowl to a loose chimichurri. Lift empanadas to plates, spoon chimichurri into a small bowl alongside for dipping, and serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) ground beef chuck
- 1 small yellow onion
- 12 garlic cloves
- 2 tbsp harissa paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp fennel seed
- 1 tsp smoked paprika
- 0.5 tsp ground cinnamon
- 1 tsp kosher salt
- 2 tbsp olive oil
- 400g (14.1 oz / 3 cup) all-purpose flour
- 1 tsp kosher salt
- 120g (4.2 oz) cold unsalted butter
- 2 large eggs
- 160ml (2/3 cup) ice water
- 2 large egg yolks
- 2 tbsp whole milk
- 40g (1.4 oz) flat-leaf parsley
- 20g (0.7 oz) fresh oregano leaves
- 2 fresh red Fresno chilis
- 4 tbsp red wine vinegar
- 120ml (1/2 cup) olive oil