Argentinian Lamb Empanadas

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 1 lb (450g) ground lamb 1 lb (450g) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder (optional) 1/4 teaspoon chili powder (optional)
• Salt and pepper to taste Salt and pepper to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 24g (Saturated: 12g)
• Carbohydrates: 26g (Sugar: 1g)
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the ground lamb over medium heat until browned. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
4. 4.
   Stir in the ground cumin, paprika, dried oregano, and chili powder (if using). Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Use a round cutter or a glass to cut out circles of approximately 4-5 inches (10-12cm) in diameter.
7. 7.
   Place a spoonful of the cooled lamb filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.
8. 8.
   Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
9. 9.
   Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
10. 10.
    Allow the empanadas to cool for a few minutes before serving. Enjoy!

Treat your ingredients with care...

• Ground Lamb — Ensure that the lamb is cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.
• All-Purpose Flour — If you prefer a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.

Tips & Tricks

• For a spicier kick, add a finely chopped jalapeño pepper to the filling.
• Serve the empanadas with chimichurri sauce for an authentic Argentinian experience.
• If you're short on time, you can use store-bought empanada dough instead of making it from scratch.
• Experiment with different fillings such as beef, chicken, or vegetarian options to cater to different preferences.
• Freeze any leftover empanadas for a quick and delicious meal later on.

Serving advice

Serve the Argentinian Lamb Empanadas as a main course accompanied by a fresh green salad or roasted vegetables. They can also be enjoyed as a delightful appetizer or snack.

Presentation advice

Arrange the golden-brown empanadas on a platter, garnished with a sprinkle of fresh herbs such as parsley or cilantro. Serve them warm to showcase their inviting aroma.