All In Claret

Main Entree

Lamb Empanadas

Lamb Empanadas

Ingredients

For the dough:
3 cups all-purpose flour
1 tsp. kosher salt
8 Tbsp. unsalted butter, cut into small cubes
2 egg yolks
2 Tbsp. white wine vinegar
9 Tbsp. cold water For the filling:
1 Tbsp. olive oil
2 Tbsp unsalted butter
2 medium onions, finely chopped
1 tsp. Spanish paprika
1/8 tsp. cayenne pepper
½ lb. ground lamb
1 Tbsp. garlic, chopped
¼ tsp. dried oregano
2 tsp. kosher salt
1 bay leaf
½ cup beef stock
3 Tbsp. seedless raisins
8 kalamata olives, chopped
1 hard-boiled egg, chopped
2 Tbsp. Tabasco sauce

For the glaze:
1 egg yolk
1 whole egg
1 Tbsp. water

Directions

For the dough, sift the flour and salt into a bowl. Add the butter, egg yolks and vinegar. Mix quickly and thoroughly with your fingertips until all ingredients are well incorporated. Add 5 Tbsp. of the cold water and continue mixing, gradually adding just enough of the remaining water to make a firm dough. Refrigerate until ready to use. For the filling, heat the oil and butter in a sauté pan. Add the onions, paprika and cayenne and sauté over medium heat until light brown around the edges, approximately 5 minutes. Add the lamb, garlic, oregano, salt, bay leaf and cook until all the liquid has evaporated. Add the beef stock and continue cooking until the stock has almost evaporated. Mix in the raisins and olives. Remove from the heat and let cool. Stir in the chopped hard boiled egg. Salt to taste and set aside. Preheat the oven to 375º degrees. Roll the dough into a 16-inch square on a lightly floured surface (approximately 1/8” thick). Cut out circles approximately 5 inches in diameter. Knead and re-roll the leftover pieces of dough and cut into additional circles. Place a heaping tablespoon of the meat filling onto each of the circles of dough, leaving a ½-inch border. Brush the border of the dough with the juices from the filling or with water. Fold the dough over to form a half-circle, pressing the edges together with your fingertips or the tines of a fork to seal. Poke the top of each empanada once or twice with the tines of the fork. Arrange the empanadas on a baking sheet lined with parchment paper. Beat the egg yolk and egg with the water and brush the empanadas with the glaze. Bake for 30 minutes, or until golden brown. Remove the baking sheet from the oven and transfer the empanadas to a serving platter or individual plates. Serve hot. Enjoy!

Makes 12 Empanadas

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