Moroccan Tagine-Spiced Beef Empanadas with Harissa Aioli

Savory beef empanadas filled with a flavorful Moroccan tagine-spiced ground beef mixture. Served with a spicy harissa aioli for dipping.

Prep Time

25 minutes

Total Time

50 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.88/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Beef

Mood:

Spicy

Ingredients

Servings

1lbGround Beef(Lean ground beef)

£4.50

1mediumOnion(Diced)

£0.60

3clovesGarlic(Minced)

£0.20

1tbspGinger(Grated fresh ginger)

£0.30

0.5tspCinnamon(Ground cinnamon)

£0.05

0.5tspTurmeric(Ground turmeric)

£0.05

1tspCumin(Ground cumin)

£0.05

1tspCoriander(Ground coriander)

£0.05

1tspRas el Hanout(Moroccan spice blend)

£0.15

0.5cupChicken Broth

£0.30

0.3cupRaisins(Golden raisins)

£0.25

0.3cupAlmonds(Slivered almonds, toasted)

£0.75

2tbspChopped Cilantro

£0.30

8discsEmpanada Dough(Store-bought or homemade)

£3.00

1Egg(For egg wash)

£0.30

1tspWater(For egg wash)

0.5cupMayonnaise

£0.40

1tspHarissa Paste(Adjust to taste)

£0.20

1tspLemon Juice(Freshly squeezed)

£0.05

Total Cost

£11.50

£2.88 per serving

Instructions

1.
**Prepare the Filling:** Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
2.
Add diced onion, minced garlic, and grated ginger to the skillet. Cook until the onion is softened, about 5 minutes.
3.
Stir in cinnamon, turmeric, cumin, coriander, and Ras el Hanout. Cook for 1 minute, until fragrant.
4.
Pour in chicken broth and bring to a simmer. Reduce heat and cook for 10-15 minutes, or until the broth has mostly evaporated and the mixture is thickened.
5.
Stir in raisins, toasted almonds, and chopped cilantro. Remove from heat and let cool slightly.
6.
**Assemble the Empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
7.
Place a spoonful of the beef filling in the center of each empanada dough disc.
8.
Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
9.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the empanadas with the egg wash.
10.
Bake for 20-25 minutes, or until golden brown.
11.
**Prepare the Harissa Aioli:** In a small bowl, whisk together mayonnaise, harissa paste, and lemon juice. Adjust harissa paste to taste.
12.
Serve the warm empanadas with the harissa aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (200g)

750 kcal / 3138 kJ

Carbs

36g

14% of RDA

Fat

52g

74% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

If you don't have Ras el Hanout, you can substitute with a combination of cinnamon, ginger, allspice, nutmeg, and cardamom.

For a vegetarian option, substitute the ground beef with cooked lentils or crumbled tofu.

The filling can be made ahead of time and stored in the refrigerator for up to 2 days.

Leftover empanadas can be reheated in the oven or microwave.

Toast the almonds for a deeper, richer flavour.

Cooking Equipment

Oven

Large Skillet

Baking Sheet

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If you don't have Ras el Hanout, you can substitute with a combination of cinnamon, ginger, allspice, nutmeg, and cardamom.

For a vegetarian option, substitute the ground beef with cooked lentils or crumbled tofu.

The filling can be made ahead of time and stored in the refrigerator for up to 2 days.

Leftover empanadas can be reheated in the oven or microwave.

Toast the almonds for a deeper, richer flavour.

Moroccan Tagine-Spiced Beef Empanadas with Harissa Aioli

Ingredients

Instructions