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Lamb Empanadas
Empanadas with a global filling and chimichurri sauce.
Photo courtesy of The American Lamb Board
Servings
50
50
Cuisine Type
- latin
Day Part
- snack
Menu Part
- appetizer
Main Ingredient
- Lamb
Chef Alex Mandolini
Catering by Design
Denver, Colo.
These empanadas are given a twist with a filling of spiced lamb and a dip of red chimichurri sauce. Chef Alex Mandolini uses prepared empanada dough rounds to save labor, and the turnovers can be baked ahead and frozen to save time. The baked turnovers make a flavorful handheld snack for fans to enjoy while cheering on their favorite team or a festive appetizer to pass around at a future catered event.
Ingredients
Empanadas
5 lb. ground lamb
2 tbsp. olive oil
1 med. onion, diced
3 garlic cloves, minced
1 tbsp. smoked paprika
1 tbsp. dried oregano
1 tbsp. ground cumin
1 tsp. cayenne
1 cup sliced green onions
1 cup golden raisins
Kosher salt and ground black pepper, to taste
50 frozen empanada dough discs, thawed
2 eggs, beaten (for egg wash)
Red chimichurri
1 bunch cilantro
1 bunch parsley
16 oz. jarred roasted red peppers, drained
1 cup piquillo peppers, drained
1 shallot, minced
3 garlic cloves
¼ cup red wine vinegar
1 tbsp. smoked paprika
½ cup olive oil
Kosher salt and cracked black pepper, to taste
Steps
For empanadas: Heat large skillet over medium-high heat. Add oil; saute onion and garlic in hot oil about 6 minutes or until translucent.
Add lamb, paprika, oregano, cumin and cayenne; saute until lamb is browned and fully cooked. Stir in green onions and raisins; remove from heat and set aside to cool.
Arrange empanada discs on flat work surface. Fill each with 2 tablespoons lamb filling. Brush edges with egg wash. Fold half of the round over the filled half and pinch edges together to seal; crimp edges using a fork.
Preheat oven to 375 F. Arrange finished empanadas on a parchment-lined sheet tray; brush with egg wash. Bake until golden brown, about 18 to 20 minutes.
Meanwhile, prepare red chimichurri. In food processor, combine cilantro, parsley, peppers, shallot, garlic, vinegar and paprika; pulse until fully incorporated. Stir in oil; season with salt and pepper to taste
Photo courtesy of The American Lamb Board
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