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- Lamb and sultana empanada
Lamb and sultana empanada
Serves
4
Prep Time
30
Cook Time
20
Ingredients
300g Lamb mince
3 Onions, diced
1 bunch Spring onions, sliced
2 tbsp Olive oil
1 tsp Thyme
1 tsp Cumin
1 tsp Paprika
1 tbsp Brown sugar
Juice of 1 orange
50g Toasted almonds
80g Sultanas
3 sheets Shortcrust pastry
1 Egg, beaten
Salt and pepper
Method
- Pre-heat oven to 200ºC.
- Heat the oil in a frypan 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 circles from the pastry with a medium-sized circle 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.
Tips
- Try replacing the shortcrust pastry with puff pastry, adding cooked potato cubes.