Lamb and sultana empanada
Lamb filled pastries
Serves
4
Prep Time
30 mins
Cook Time
20 mins
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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ShareIngredients
300g Quality Mark lamb mince
1 large onion
finely chopped1 bunch spring onion
trimmed and finely sliced2 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 chopped80g sultanas
3 sheets shortcrust pastryi
1 egg
whiskedA pinch of salt
A pinch of black pepper
Method
Pre-heat oven to 200ºC.
Heat the oil in a frying pan and add the onions, spring onions, thyme, cumin and paprika; stir and cook for 2 minutes.
Add the lamb mince, sugar, sultanas and orange juice; stir until lamb is browned.
Season with salt and pepper; add almonds and leave to cool.
Cut discs from the pastry with a large round cookie cutter.
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.
Fold the pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
Place the empanadas on a baking tray lined with baking paper.
Brush with remaining egg to colour and then cook for 15-20 minutes.
