Walnut Lamb Empanadas Recipe
Walnut Lamb Empanadas
Total time: 30 to 60 minutes

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

Difficulty: Average
Chef's Note

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.

For 24 empanadas

- 800 g / 28 oz frozen pie pastry
- 2 eggs, beaten

- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 1 onion, diced
- 500 g / 1 lb ground lamb
- 1 cup California walnut pieces
- 1 potato, cooked and diced
- 3/4 cups green peas
- 1/3 cup tomato, diced
- 1/3 cup Kalamata olives, pitted and sliced
- 2 Tbsp. lemon juice
- 2 Tsp. sea salt
- 2 Tsp. paprika
- 1 Tsp. cumin
- 1 Tsp. nutmeg


  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.


  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.


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

About 206 cal, 6 g pro, 14 g fat (4 g sat. fat), 15 g carb, 1 g fibre, 30 mg chol, 269 mg sodium. %RDI: 2% calcium, 4% iron, 2% vit A, 6% vit C.

More recipe ideas

 Photo and original recipe: Adaptation: MSCOMM

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