Prep. time: 20 minutes
Cooking time: 10 minutes + 20 minutes each batch (1)

Revisit this traditional Latin American pastry by filling it with a mixture of lamb, spices and nuts. You will enjoy it as well as at a happy hour on the terrace as in front of a fireplace in a chilly autumn.

(1) If you have a convection oven, you can cook all your empanadas in one batch otherwise it is better to cook them in 2 bakes on centre rack.

Filling

1. Heat a large, heavy bottomed skillet on medium-high heat. Add oil,
2. garlic and onion. Cook until softened, about 2 minutes.
3. Add lamb, stirring frequently, until cooked through, 8 to 10 minutes.
4. Remove from heat and drain excess fat in colander.
5. Transfer lamb to a medium sized mixing bowl and combine remaining ingredients. Set aside.

Pastry

1. Roll out fluffy or pie dough and cut out 24, 4-inch (10 cm) rounds with a bowl or cookie cutter.
2. Brush the outer edge of a round with egg wash and spoon about 1½ tbsp lamb filling into centre of pastry.
3. Fold one side over the other and crimp edge with a fork to seal.
4. Repeat until all the pastry and filling has been used.
5. Brush tops of empanadas with remaining egg wash before baking.

Baking

1. Preheat oven to 200°C / 400°F.
2. Bake on centre rack for 15 to 20 minutes until pastry is golden brown.