Name: Lamb Empanadas recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: spanish
Ingredients: 300 g lamb mince; 3 onions diced; 1 bunch spring onions sliced; 2 tbs olive oil; 1 tsp thyme; 1 tsp ground cumin; 1 tsp paprika; 1 tbs brown sugar; 1 orange juiced; 50 g almonds toasted; 80 g sultanas; 3 sheets shortcrust pastry; 1 egg beaten; 1 pinch salt and pepper

by We Love Our Lamb Last updated on 02/11/2021

A moreish Spanish classic similar to an Aussie pasty. - We Love Our Lamb

Ingredients

300 g lamb mince
3 onions diced
1 bunch spring onions sliced
2 tbs olive oil
1 tsp thyme
1 tsp ground cumin
1 tsp paprika
1 tbs brown sugar
1 orange juiced
50 g almonds toasted
80 g sultanas
3 sheets shortcrust pastry
1 egg beaten
1 pinch salt and pepper

Method

Step 1

Preheat oven to 200C.
Step 2

Heat the oil in a frypan and add the onions, spring onions, thyme, cumin and paprika, then stir and cook for 2 minutes. Add the lamb mince, sugar, sultanas and orange juice, and stir until lamb has browned. Season with salt and pepper, then add almonds and leave to cool.
Step 3

Cut circles from the pastry with a medium-sized circle cutter. Brush the borders with egg and place 2 tablespoons of filling in the centre of each circle discarding any liquid, which could make the pastry soggy.
Step 4

Fold the pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
Step 5

Place the empanadas on a baking tray lined with baking paper. Brush with remaining egg to colour and then cook for 15-20 minutes.