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.
- Heat a large, heavy bottomed skillet on medium-high heat. Add oil,
- garlic and onion. Cook until softened, about 2 minutes.
- Add lamb, stirring frequently, until cooked through, 8 to 10 minutes.
- Remove from heat and drain excess fat in colander.
- Transfer lamb to a medium sized mixing bowl and combine remaining ingredients. Set aside.
- Roll out fluffy or pie dough and cut out 24, 4-inch (10 cm) rounds with a bowl or cookie cutter.
- Brush the outer edge of a round with egg wash and spoon about 1½ tbsp lamb filling into centre of pastry.
- Fold one side over the other and crimp edge with a fork to seal.
- Repeat until all the pastry and filling has been used.
- Brush tops of empanadas with remaining egg wash before baking.
- Preheat oven to 200°C / 400°F.
- Bake on centre rack for 15 to 20 minutes until pastry is golden brown.
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.
Photo and original recipe: walnutinfo.com. Adaptation: MSCOMM
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