Lamb Empanadas
Uncover the irresistible flavors of Lamb Empanadas, a savory fusion of tender, spiced lamb and a buttery, flaky pastry shell. Perfectly seasoned with cumin, paprika, and oregano, the ground lamb filling is enriched with the tangy pop of green olives, the subtle sweetness of raisins, and the richness of hard-boiled egg. Each empanada is hand-crimped for a charming, rustic look and finished with a golden egg wash before baking to perfection. These handheld delights are ideal as a crowd-pleasing appetizer, a snack with flair, or even a centerpiece for a casual dinner party. With a harmonious blend of textures and bold, comforting flavors, this recipe transforms simple ingredients into a culinary masterpiece you’ll want to make again and again.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.75 cup unsalted butter (cold, cubed)
- 1 egg (for dough)
- 0.5 cup ice water
- 1 teaspoon salt (for dough)
- 1 pound ground lamb
- 1 yellow onion (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (for filling)
- 0.5 teaspoon black pepper
- 0.5 cup green olives (chopped)
- 0.25 cup raisins
- 1 hard-boiled egg (chopped)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
In a large mixing bowl, combine flour and 1 teaspoon of salt. Add cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Whisk 1 egg with the ice water. Gradually add to the flour mixture, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a skillet over medium heat, cook the ground lamb until browned. Remove with a slotted spoon and set aside.
In the same skillet, sauté the onion until translucent, about 5 minutes. Add the garlic, cumin, paprika, oregano, 1 teaspoon of salt, and black pepper. Cook for 1 minute.
Return the lamb to the skillet. Stir in the chopped green olives, raisins, and chopped hard-boiled egg. Mix well and remove from heat. Allow the filling to cool completely.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Use a 4-6 inch round cutter to cut out circles.
Place a spoonful of the cooled lamb filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork to seal.
Whisk the remaining egg with 1 tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash.
Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Let the empanadas cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
4421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.0 g | 344% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1380 mg | 460% | |
| Sodium | 8304 mg | 361% | |
| Total Carbohydrate | 331.1 g | 120% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 33.2 g | ||
| Protein | 173.4 g | 347% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 444 mg | 34% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 2764 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
