📝 About This Recipe
The Empathet is a sophisticated evolution of the classic shortcrust pastry, blending a buttery, melt-in-your-mouth crust with a deeply savory, aromatic filling. Inspired by the heritage of colonial spice routes, these hand pies feature a rich mixture of ground beef and lamb, brightened by the sweetness of dried currants and the warmth of toasted cumin. They are the ultimate comfort food for the discerning palate, offering a perfect balance of flaky texture and complex, soul-warming flavors.
🥗 Ingredients
The Signature Shortcrust
- 3 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 6-8 tablespoons Ice water (as needed for binding)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Granulated sugar (to aid browning)
The Savory Filling
- 1/2 lb Ground Beef (80/20)
- 1/2 lb Ground Lamb (adds depth and richness)
- 1 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1/4 cup Dried currants (soaked in warm water for 10 minutes)
- 1 teaspoon Toasted cumin seeds (roughly crushed)
- 1 teaspoon Smoked paprika
- 1/4 cup Fresh parsley (finely chopped)
- 1/4 cup Beef stock (to keep the filling moist)
The Finish
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 1 teaspoon Nigella seeds (for topping)
- 1 pinch Flaky sea salt (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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2
Gradually drizzle in the ice water, one tablespoon at a time, tossing with a fork until the dough just begins to come together. Do not overwork the dough; it should be shaggy but hold when squeezed.
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3
Turn the dough onto a lightly floured surface, form into two flat discs, wrap tightly in plastic, and refrigerate for at least 1 hour to allow the gluten to relax.
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4
While the dough chills, prepare the filling. Heat a large skillet over medium-high heat. Brown the ground beef and lamb together, breaking it up with a wooden spoon until cooked through. Drain excess fat.
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5
Add the diced onion to the skillet and sauté for 5-6 minutes until translucent. Stir in the garlic, crushed cumin, and smoked paprika, cooking for another minute until fragrant.
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6
Stir in the drained currants and beef stock. Simmer for 3-4 minutes until the liquid has mostly evaporated, leaving a moist but not runny filling. Season generously with salt and pepper.
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7
Remove from heat and fold in the fresh parsley. Spread the filling on a plate to cool completely before using; using warm filling will melt the pastry butter prematurely.
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8
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
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9
On a floured surface, roll out one dough disc to a 1/8-inch thickness. Use a 5-inch round cutter to stamp out circles. Repeat with the second disc.
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10
Place 2 tablespoons of the cooled filling in the center of each circle. Lightly brush the edges with water, fold the dough over to create a half-moon, and press firmly to seal.
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11
Use a fork to crimp the edges for a decorative look, and cut a small slit in the top of each Empathet to allow steam to escape.
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12
Arrange the pastries on the baking sheets. Brush the tops with the egg wash and sprinkle with nigella seeds and flaky sea salt.
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13
Bake for 25-30 minutes, rotating the pans halfway through, until the pastry is a deep golden brown and crisp.
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14
Transfer to a wire rack and allow to cool for at least 10 minutes. The filling will be extremely hot!
💡 Chef's Tips
Always use very cold butter and ice-cold water to ensure the flakiest shortcrust texture. Do not skip the chilling time for the dough; it prevents the pastry from shrinking in the oven. Ensure your filling is completely cool before assembling, or the crust will become soggy and lose its shape. If you don't have currants, golden raisins or chopped dried apricots make excellent sweet-tart substitutes. To prevent the bottoms from getting soggy, bake the Empathets on the lower middle rack of the oven.
🍽️ Serving Suggestions
Serve warm with a side of cooling Greek yogurt seasoned with lemon and mint. Pair with a crisp, acidic white wine like a Sauvignon Blanc or a dry Riesling. Accompany with a fresh arugula and shaved fennel salad to cut through the richness. Offer a spicy chimichurri or a tomato-based chutney for dipping. These are excellent served alongside a hot cup of spiced Moroccan mint tea.