Lamb empanadas

Lamb empanadas

By
From
Meat
Makes
20–30
Photographer
Dean Cambray

These little lamb turnovers are irresistibly spicy and make a great snack or canapé to serve at a drinks party. Your kids will love them too.

Before baking, the empanadas are quite soft and fragile, so I place the pastry circles onto the prepared baking trays before filling and folding them. These quantities will make between 20 and 30 small empanadas. You can reduce the quantities by half, although they do freeze very well.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1 onion, finely diced
3 garlic cloves, crushed
1 1/2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon allspice
1 tablespoon paprika
1kg minced lamb
salt
freshly ground black pepper
2 cups tomato passata
1/2 cup coriander leaves, chopped
chilli powder, to taste (optional)
1kg Yoghurt pastry
2 egg yolks, lightly beaten with 4 tablespoons milk

Method

  1. Heat the oil in a heavy-based saucepan. Add the onion and garlic and sweat gently until soft and translucent. Add the spices and the minced lamb and stir well to combine. Add the tomato passata and stir well. Simmer over a medium heat until the lamb is cooked and the sauce is lovely and thick. Tip into a mixing bowl and leave to cool. When completely cold, fold in the coriander.
  2. When ready to make the empanadas, preheat the oven to 200ºC and lightly oil a baking tray.
  3. Cut the pastry into 60 g portions. Roll each piece of dough out on a lightly floured work surface to a 10 cm circle. Lift the pastry circles onto the prepared baking tin and place a generous spoonful in the centre of each. Brush the edge of each circle with a little egg wash and fold over to enclose the filling. Press to seal.
  4. Bake for 20 minutes, until the empanadas are crisp and golden.
Tags:
Meat
Adrian
Richardson
La
Luna
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