Algerian Bourek Laadjine : Crispy Fried beef Empanadas

French

These Algerian Bourek Laadjine are crisp, golden beef empanadas with a tender, shortcrust-style dough.

Serve them as a Ramadan starter or snack, with lemon and herbs, and follow the tips for perfect sealing and crunch.

Algerian Bourek Laadjine (Fried Beef Empanadas) : Crispy Ramadan Pastels

Bourek Laadjine are Algeria’s answer to beef empanadas, and they always steal the show during Ramadan.

Unlike classic boureks made with thin brick sheets (spring rolls pastry wrappers), these are wrapped in a shortcrust-style dough.

It fries into a shell that’s crisp on the outside while staying tender and buttery inside, with a satisfying “bite” that holds its shape.

The filling is generous and comforting: minced beef warmed with spices, then bound with egg so each pastry cuts cleanly and stays neatly sealed.

A squeeze of lemon brightens everything and keeps them from feeling heavy.

Serve them as a starter alongside chorba, as a side with a crunchy salad, or simply as a snack straight from the platter. Hot, golden, and impossible to resist.

Ingredients for Algerian Bourek Laadjine (Beef Empanadas)

For the dough

• 3 cups all-purpose flour : the base for a dough that rolls out smoothly and seals well.
• 1 cup fine semolina (semouline): adds a lightly sandy texture and a crisp bite once cooked.
• 1 egg: binds and strengthens the dough.
• 1/2 cup oil: gives tenderness and a melt-in-the-mouth finish.
• Salt: boosts flavour.
• A little water: add gradually until the dough is smooth and pliable.

for the filling

• 300 g minced beef: choose a not-too-fat mince to avoid an oily filling.
• 1 onion: adds sweetness and moisture when sautéed.
• 2 garlic cloves: brings depth of flavour.
• 2 tbsp oil: for sautéing and good browning.
• Salt + spices (black pepper, cinnamon, cumin, ground coriander): adjust to taste.
• 2 eggs: helps the filling hold together, making it easier to stuff and seal.

Step-by-Step Instructions  for an Easy Bourek Laadjine)

• Make the dough
  • Mix flour, fine semolina, and salt in a large bowl.
  • Add oil, then rub between your fingertips until the mixture looks sandy.
  • Add 1 egg and mix again.
• Hydrate and rest
  • Add water little by little, mixing each time, until you get a smooth, soft, non-sticky dough.
  • Cover and rest for 15-20 minutes (it rolls out much easier).
• Cook the filling
  • Heat 2 tbsp oil in a pan. Sauté onion and garlic until soft and lightly golden.
  • Add minced beef, salt, and spices. Cook, stirring, until the beef is done.
  • If needed, add a tiny splash of water, then let it cook off so the filling isn’t wet.
  • Stir in parsley if you like, then add beaten eggs and cook briefly until just set.
  • Remove from heat and let it cool (hot filling softens dough and weakens seals).
• Shape the pastries
  • Roll the dough on a lightly floured surface to 3-5 mm thickness.
  • Place a spoon of filling away from the edge.
  • Fold over, then press firmly to seal.
  • Trim with a pastry wheel (or cut with a bowl), then crimp with a fork.
• Fry
  • Fry in hot oil until deep golden, turning once.
  • Drain on paper towels and serve warm.

Fried Beef Empanadas on video

Fail-proof tips (anti-fail)

• Dough feels hard: not enough water or not rested. Add water gradually and give it a proper rest.
• Empanadas open while frying: filling too wet or edges not sealed. Cool/drain the filling and seal firmly (press + fork).
• Too oily: oil not hot enough or pan overcrowded. Fry in small batches and drain well.

No-fry options: oven or airfryer

• Oven: brush with egg wash (or a little oil). Bake at 200°C for 15-20 min, until evenly golden.
• Airfryer: lightly spray with oil. Cook at 190°C for 10-12 min, flipping halfway for even colour.

Storage, freezing, and reheating

• Fridge: store in an airtight container for 2-3 days.
• Freezer (best method): freeze uncooked on a tray, then transfer to a bag once firm.
• Reheat for crispness: oven 180°C (8-10 min) or airfryer 170-180°C (4-6 min). Avoid the microwave (softens the crust).

FAQ (6 quick questions)

• How thin should I roll the dough? Aim for 3-5 mm so it stays crisp but doesn’t crack when folded.
• Can I replace fine semolina? Yes, use more flour or very fine semolina; the texture will be slightly less “shortcrust”.
• How do I keep the filling from turning watery? Let moisture evaporate at the end, then cool completely before stuffing.
• Can I prep the dough ahead? Yes, wrap and chill up to 24 hours, then bring to room temperature before rolling.
• Which mince works best? Beef or a beef-lamb mix, preferably not too fatty.
• How can I vary the spice profile? Mild: cinnamon + coriander. Bolder: cumin + pepper + a pinch of chilli.

Other appetizers recipe

• Tuna and Potato Bricks (algerian samosa)
• Tunisian Brik with Egg and Tuna
• Pesto Tarte soleil : sun tart
• Indian Samosa with potato beef and green pea