Lamb Empanada

Delicious pockets of flaky pastry filled with juicy lamb will delight guests at lunch or as cold appetizers at parties.

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 3
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

dough

  • 300 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 1.5 dl Water

  • 2 piece Egg, fresh

  • 1 teaspoon Vinegar, red wine

  • 70 g Butter, unsalted

filling

  • 400 g Meat, lamb, fillet

  • 50 g Meat, pork, smoked bacon

  • 0.5 piece Onion, raw

  • 2 spoons Oil, olive

  • 1 pinch Salt, table

  • 1 pinch Spices, paprika

  • 1 bouquet Thyme, raw

  • 1 piece Egg, fresh

Steps

  1. Sift the flour into a bowl and add salt. Cut the butter into small pieces. Add them to the bowl and mix with the flour. Separate the yolk from the white of one egg. Save the yolk in a small bowl for later. In another bowl, whisk together the egg, egg white, water, and vinegar. Slowly pour the liquid mixture into the flour and mix all the ingredients with your hands. Quickly knead the dough on a floured surface until smooth. If it is sticky, add a little more flour. Shape it into a ball, wrap it in plastic wrap, and refrigerate for one hour.

  2. Wash the meat and dry it well. Finely chop the lamb and bacon. Peel, wash, and chop the onion. Heat oil in a pan and sauté the onion and bacon. Cook until the onion becomes translucent. Add the lamb to the pan and cook over moderate heat for 5 minutes. Stir frequently to ensure the meat pieces cook evenly. Wash and finely chop the parsley. Crack an egg into the pan, add the parsley, paprika, and salt. Mix everything well and remove from heat.

  3. Take the dough out of the refrigerator and roll it out on a floured surface to 0.5 cm thickness. Cut out 4 large circles from the dough (using a mold or a bowl). Evenly distribute the meat mixture on the lower half of each circle, then cover with the upper half to form a half-moon pocket. Press the edges together firmly and use a fork to create a pattern along the entire edge. Whisk the reserved egg yolk and brush it over the pockets.

  4. Preheat the oven to 180 °C. Line a baking tray with parchment paper and place the pockets on it. Put the tray in the oven and bake for 25 minutes. Empanadas can be served warm or cold.

Nutrition Information (Per 100g)

  • Calories: 287.74 kcal
  • Fat: 15.34 g
    • Saturated Fat: 6.82 g
  • Carbohydrates: 22.06 g
    • Sugars: 0.19 g
  • Protein: 12.02 g
  • Fiber: 0.57 g

Advice

Empanadas will be served to us both in Spain and in Argentina. The only difference is that in Argentina, we will get beef instead of lamb. From the dough, we can cut out circles of any desired size, thus determining the size of the empanadas.