Delicious Lamb Empanadas: A Flavorful Twist on a Classic Favorite

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.