These are fried hand pies filled with spiced ground beef or lamb mixed with mashed potato, all wrapped in a homemade butter dough. The filling uses cinnamon, allspice, chili flakes, and dried mint — a combination that makes the meat taste deeper than a plain seasoned beef filling. They freeze well before frying, which makes them genuinely useful for busy weeks.
Ingredient notes
- Ground beef or lamb: Either works. Lamb has a stronger flavor that pairs well with the cinnamon and allspice. If you’re new to cooking with ground lamb, this filling is a good place to start — the spices keep it from tasting gamey.
- Dried mint: Not a common pantry item for everyone, but it’s worth buying. Fresh mint is too wet for this filling and changes the texture. Dried mint is cheap and lasts a long time.
- Allspice: This is a single spice, not a blend. Look for it in the regular spice aisle. It tastes like a mix of cloves, cinnamon, and nutmeg.
- Baking powder in the dough: A small amount gives the dough a slightly lighter texture after frying. Don’t skip it or substitute baking soda.
- Butter in the dough: Cold butter makes the dough easier to handle. If yours is soft, chill it for 15 minutes before using.
Why this recipe works
Two things make this recipe reliable. First, mixing the mashed potato into the cooked meat while both are still warm lets the starch bind the filling together — it won’t fall out when you bite in. If you add cold potato to cold meat, the filling stays loose and wet, which leads to soggy dough. Second, the dough uses butter and egg together, which gives it enough fat to stay pliable while rolling but enough structure to hold a sealed edge through frying. Skip the garnish on the plate — not worth the extra dish. The empanadas are the whole point.
What can go wrong
- Filling is too wet and the dough tears: This usually means the potato had too much moisture. Drain boiled potatoes well and let them steam-dry for a minute before mashing. The filling should hold its shape when scooped, not spread.
- Edges pop open during frying: The seal wasn’t tight enough, or there was filling too close to the edge. Press firmly with a fork all the way around, and leave at least a half-inch border of clean dough before sealing.
- Oil temperature too low — empanadas absorb grease: If the oil isn’t hot enough when the empanadas go in, the dough soaks up oil instead of crisping. Test with a small scrap of dough first — it should sizzle immediately and float.
- Ground meat stays pink inside the finished empanada: The meat must be fully cooked to 160°F (71°C) — browned all the way through — before it goes into the dough. The frying step heats the outside but doesn’t reliably cook raw meat in the center. Cook the filling completely first.
- Dough shrinks back when rolling: The gluten needs to relax. If the dough keeps springing back, wrap it and rest it in the fridge for 20 minutes, then try again.
Hearty Potato and Meat Empanadas
Ingredients
Filling Ingredients
250 grams ground beef (minced beef)
1 medium onion - chopped
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon red chili (red chilli in British English)
1 tablespoon dried mint
2 medium potatoes - boiled
Dough Ingredients
2 cups flour
100 grams butter
½ teaspoon baking powder
2 medium eggs
¼ cup water- 1 pinch salt
2 tablespoons vegetable oil
Instructions
- Make the dough by blitzing all the ingredients in the food processor until the ball is formed. Set aside to rest.
- Saute the mince until just turned brown, stir in the chopped onion and continue to saute until the onion is soft. Stir in the salt, pepper, cinnamon, allspice, chilli, and dry mint. Remove from heat.
- Using a fork, roughly mash the peeled, boiled potato (easier to do while still warm), and stir to combine with the seasoned cooked minced meat. Allow to cool completely before using as a filling.
- When the dough has completed resting and the filling is cool, divide the dough in half, each half into 16 balls. Roll each ball into a circle, place a tablespoon of filling in the middle, fold in half and seal. Refrigerate for up to a day, or freeze in a sealed bag for a couple of months.
- To serve, fry the empanadas until golden brown. Serve warm or at room temperature.
Nutrition
Common questions
Can I use store-bought dough instead of making it from scratch?
Yes — refrigerated pie crust or empanada discs from the freezer section both work. Homemade dough is sturdier and holds up better in the oil, but store-bought is a reasonable shortcut if you’re short on time.
How do I know when the ground meat filling is fully cooked?
The meat should have no pink remaining and should look uniformly brown and crumbly throughout. If you want to be certain, an instant-read thermometer inserted into the center of the cooked filling should read 160°F (71°C) for beef or lamb.
Can I bake these instead of frying them?
Yes, bake at 375°F (190°C) for about 25 minutes until golden. The crust will be less crispy and slightly drier than the fried version, but the filling tastes the same and the result is still good.
How long can I keep assembled, uncooked empanadas in the freezer?
Up to two months. Freeze them on a baking sheet in a single layer first, then transfer to a zip-lock bag once solid. Fry or bake straight from frozen — just add a few extra minutes to the cooking time.
If you liked this one
- Golden Colombian Beef Empanadas
- Savory Lebanese Lamb Pastries
- Savory Beef Carrot Turnovers
- Colombian Chicken Cheese Empanadas
