Hawaiian Lamb Empanadas

Ingredients

In this adaptation, we infuse the traditional Argentinian empanada with the flavors of Hawaiian cuisine. The original dish typically features beef or chicken as the main protein, but we substitute it with lamb to add a rich and unique taste. Additionally, we incorporate Hawaiian spices and ingredients such as ginger, garlic, and soy sauce to enhance the tropical flavor profile. The dough is also modified by incorporating coconut flour, giving it a distinct Hawaiian twist. We alse have the original recipe for Empanada de cordero, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (60g) coconut flour 1/2 cup (60g) coconut flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the filling: For the filling:
• 1 pound (450g) ground lamb 1 pound (450g) ground lamb
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger 1 teaspoon grated fresh ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) pineapple juice 1/4 cup (60ml) pineapple juice
• 1/4 cup (40g) diced pineapple 1/4 cup (40g) diced pineapple
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt, to taste Salt, to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten
• 1 tablespoon water 1 tablespoon water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 26g, 12g
• Carbohydrates (total, sugars): 34g, 3g
• Protein: 21g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, coconut flour, and salt for the dough. Add the cold cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the dough mixture, mixing until it comes together to form a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
4. 4.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
5. 5.
   Stir in the soy sauce, ground cumin, paprika, black pepper, pineapple juice, diced pineapple, and sliced green onions. Cook for an additional 2-3 minutes. Season with salt to taste. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 375°F (190°C).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Use a round cutter to cut out circles of dough, approximately 4-5 inches (10-12cm) in diameter.
8. 8.
   Place a spoonful of the cooled lamb filling onto one half of each dough circle. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together to seal the empanadas. You can crimp the edges with a fork for a decorative touch.
9. 9.
   Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Coconut flour — Coconut flour absorbs more liquid than regular flour, so it's important to use it in combination with all-purpose flour. If you prefer a stronger coconut flavor, you can increase the amount of coconut flour slightly.
• Ground lamb — Make sure to use lean ground lamb for a healthier option. If lamb is not available, you can substitute it with ground beef or chicken.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the lamb filling.
• Serve the empanadas with a side of tropical fruit salsa for an extra burst of flavor.
• If you prefer a vegetarian version, you can substitute the lamb with diced tofu or cooked lentils.
• These empanadas can be made ahead of time and frozen. Simply bake them as directed, let them cool completely, and then store them in an airtight container in the freezer. When ready to serve, reheat them in the oven until heated through.
• Experiment with different shapes for the empanadas, such as triangles or rectangles, to add variety to your presentation.

Serving advice

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

Presentation advice

Arrange the empanadas on a platter, garnished with fresh herbs like cilantro or parsley. For an extra touch, drizzle a small amount of pineapple glaze over the empanadas and sprinkle with toasted coconut flakes.