Lamb Empanadas


Lamb Empanadas

Prep Time 30 minutes
Cook Time 40 minutes
Course Appetizer
Servings 4


  • 500 grams lamb mince
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp ground cumin
  • 2 tsp sweet paprika
  • 3 tbsp romesco sauce ( left over from a previous dish but you can use what ever you like)
  • 2 tbsp chicken stock
  • bunch fresh oregano cut slightly mix into lamb mixture after cooked
  • 1 egg whisk lightly and brush on top
  • Pastry
  • 3 cups plain flour
  • tsp ½salt
  • 80 grams butter
  • 1 egg
  • ½ cup water


  • PASTRY: In a food processor add flour and salt and butter and whizz until combined. Add egg and water and whizz until mixture comes together. Press dough into a disc and wrap in cling wrap and put in fridge for 30 minutes or until required.
  • In a large saucepan cook mince until cooked about 5-10 minutes on high heat. Turn down heat to medium heat. Add onion, garlic and spices and cooked until onion softened. Add sauce and stock and cook for 3 minutes. When all cooked fold through oregano and put into a bowl to cool.
  • Preheat oven to 200C. Line trays with baking paper. Roll out pastry on a lightly floured wok surface until 2 mm thick. Cut out 20 20x 12cm circles.
  • Place 1½ tbsp of filling in centre of each pastry circle. Brush the edges with a little cold water, then fold over pastry to form a half moon. Crimp edges together, then fold over pinching to form petals.
  • I am new to this so used youtube to help me make the petals. Give it a go. Quite satisfying when it works. Place on trays and chill in fridge for 15 minutes to firm up slightly. Brush with egg and bake in oven for 35-40 minutes or until a nice golden colour.
  • Enjoy with any salsas or sauces you like.
Keyword Lamb mince

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