These fried meat pies are crisp on the outside, juicy and flavorful on the inside, and impossible to eat just one. Known in many places as empanadas or hand pies, they combine a buttery pastry with a savory minced meat filling packed with vegetables and warm spices. They are ideal for parties, casual gatherings, or a satisfying weekend treat, offering comfort, crunch, and rich flavor in every bite.
Ingredients
For the Filling
- 500 g minced meat, beef, pork, or a mix
- ½ cup sweet peppers, chopped
- ½ cup spring onions, chopped
- 1 medium onion, finely chopped
- ½ cup carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon bouillon powder, optional
- 1 teaspoon black pepper
- Salt, to taste
- 2 tablespoons oil
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 150 g cold butter or margarine, cubed
- 1 egg
- ¼ to ½ cup cold water, as needed
For Frying
- Vegetable oil, for deep frying
Instructions
Prepare the filling
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until fragrant. Add the minced meat and cook until browned, breaking it apart as it cooks. Stir in the sweet peppers, spring onions, and carrots. Season with thyme, bouillon powder if using, pepper, and salt. Cook for 5 to 7 minutes until the vegetables are tender and the mixture is aromatic. Remove from heat and let cool completely.
Make the dough
In a large bowl, combine flour, baking powder, and salt. Add the cold butter and rub it into the flour until the mixture resembles coarse crumbs. Add the egg, then gradually mix in cold water until a smooth, non-sticky dough forms. Wrap and let it rest for 20 to 30 minutes.
Assemble the pies
Roll out the dough on a floured surface to about 3 mm thickness. Cut into circles approximately 10 to 12 cm wide. Spoon 1 to 2 tablespoons of filling onto one half of each circle, leaving space around the edges.
Seal
Lightly moisten the edges with water, fold the dough over the filling, and press firmly to seal. Crimp the edges with a fork.
Fry
Heat oil to 175°C. Fry the pies in batches for 3 to 4 minutes per side, until golden brown and crisp. Remove and drain on paper towels.
Serve
Allow to cool slightly before serving. Best enjoyed warm.
Nutritional Information (Approximate, per piece)
- Calories: 280 kcal
- Protein: 12 g
- Fat: 18 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Sodium: 280 mg
Why This Recipe Works
The dough is tender yet sturdy enough for frying, while the filling stays juicy without leaking. Letting the filling cool fully before assembly prevents soggy pastry and ensures crisp results every time.
Storage Tips
Unfried pies can be frozen for up to 2 months. Fry directly from frozen, adding a few extra minutes. Fried pies keep in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.
Serving Ideas
Serve these fried meat pies with garlic sauce, spicy ketchup, yogurt dip, or fresh salsa. They also pair well with simple salads or slaws for a complete meal.
These fried meat pies are a timeless favorite for good reason. Crispy, savory, and endlessly adaptable, they belong on every snack table and family menu.
