Lamb Empanadas

This recipe can do it all. Serve hot for a fancy dinner, or cold as #railmeat food or a work lunch. Make them small for cocktail food at a party. Make them big and re-heat them in an offshore yacht race if you have time. Or just smash them down cold. The pastry is ludicrously easy to make.

YOGHURT PASTRY:

Ingredients:

  • 600g plain flour
  • Pinch of salt
  • 1 lightly beaten egg
  • 500 g natural yogurt

Method:

Sift the flour (I never sift) onto the bench with the salt. Make a well in the flour and pour in the beaten egg. Using your fingertips gradually work together. Add the yoghurt and mix until all comes together. Knead gently until it is a smooth, soft pastry.

Divide into two and wrap in cling film and refrigerate for an hour before using.

Ingredients:

  • glug of olive oil
  • 1 onion diced
  • 5 garlic cloves, sliced
  • 3 teaspoons of cumin seeds, ground
  • 1 teaspoon of allspice
  • 2 tablespoons of paprika
  • 1 kilo lamb mince
  • Black pepper, freshly ground
  • 2 cups tomato passata
  • 1/2 bunch coriander leaves
  • Chilli powered pr fresh chills, to taste

Method:

Heat the oil in a large frypan, and add onions, garlic, and sweat them all until translucent.  Add the spices and mince, and season to taste.  Add the tomato passata, stir well. Simmer until mince is cooked and the sauce has thickened, then turn out, cool and add the coriander.

Roll out the pastry to the size that you want your empanadas. Brush the edges with beaten egg, and then add the filling, roll over, and crimp. Brush some egg wash over the top of the pastry. Bake for about 20 minutes on 180 degrees, till golden and crispy. Re-heat when required, or eat cold.

 

 

 

 

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