Dish

Empanada de cordero

Empanada de cordero is made with a flaky pastry crust that is filled with a mixture of ground lamb, onions, garlic, bell peppers, and tomatoes. The filling is seasoned with a blend of spices, including cumin, paprika, and oregano, which gives it a rich and flavorful taste. The empanada is then baked until the crust is golden brown and the filling is hot and bubbly. This dish is perfect for a quick and easy meal, and can be served as an appetizer or a main course.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Pastry› Savory Pastry

Origins and history

Empanadas are believed to have originated in Spain, and were brought to Latin America by Spanish colonizers. They are now a popular dish throughout Latin America, and are enjoyed in many different variations.

Dietary considerations

Empanada de cordero is not suitable for vegetarians or vegans, as it contains lamb. It is also not suitable for those with gluten allergies, as it is made with wheat flour.

Variations

Empanada de cordero can be made with a variety of different fillings, including chicken, beef, or vegetables. It can also be served with a variety of different sauces, such as salsa or chimichurri.