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)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
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
