Lamb and sultana empanada
Lamb filled pastries
4
Serves
30 mins
Prep Time
20 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
This moreish Mexican classic is similar to a Kiwi pastry and satisfies all of your street food cravings: savoury, slightly sweet, crispy fried crust, and packed with delicious lamb mince.
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Ingredients
300g Quality Mark lamb mince
1 large onion
finely chopped
1 bunch spring onion
trimmed and finely sliced
2 Tbsp olive oil
1 tsp dried thyme
1 tsp ground cumin
1 tsp paprika
1 Tbsp brown sugar
juice of 1 orange
50g almonds
lightly roasted and roughly chopped
80g sultanas
3 sheets shortcrust pastry
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1 egg
whisked
A pinch of salt
A pinch of black pepper
Method
To Make Empanadas
1
Pre-heat oven to 200ºC.
2
Heat the oil in a frying pan and add the onions, spring onions, thyme, cumin and paprika; stir and cook for 2 minutes.
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3
Add the lamb mince, sugar, sultanas and orange juice; stir until lamb is browned.
4
Season with salt and pepper; add almonds and leave to cool.
5
Cut discs from the pastry with a large round cookie cutter.
6
Brush the borders with egg and place 2 tablespoons of filling in the centre of each circle discarding any liquid, which could make the pastry soggy.
7
Fold the pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
8
Place the empanadas on a baking tray lined with baking paper.
9
Brush with remaining egg to colour and then cook for 15-20 minutes.
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Nutrition Information per Serving (331g)
Energy
3758kJ (897 kcal)
Protein
27.9g
Total Fat
53.4g
Saturated Fat
21.5g
Carbs
76g
Dietary Fibre
g
Sodium
782mg
Iron
4.9mg
Zinc
4.5mg
Vitamin B12
1.8µg
