Patagonia-Style Lamb Empanadas

Difficulty:
1/5

Ease of preparation rating: Medium

Yield: 4 servings

 

Ingredients

Empanada dough

14 ounces (400g) of flour

2 teaspoons (10ml) of kosher salt

2.8 ounces (80g) of lard

 

Empanadas

2 tablespoons (30ml) olive oil

1 large onion, chopped

1 pound (450g) of boneless lamb shoulder, chopped

1 tablespoon (15ml) honey

2 teaspoons (10ml) smoked paprika

1 teaspoon (5ml) rosemary

1 teaspoon (5ml) oregano

1 teaspoon (5ml) cumin

1 cup (240ml) chopped tomatoes

½ cup (120ml) of red wine

Salt and pepper, to taste

Empanada dough

Canola oil, for frying

Method

Empanada dough

Sift the flour and salt into a bowl, and mix together.

Using your hands, rub the lard into the dough until you have a sandy texture.

Add ice-cold water to form the slightly stiff dough, using your fingers to incorporate.

Turn out to a slightly floured surface.

Knead the dough for 4 to 5 minutes, or until smooth, firm and elastic.

 

Empanadas

Heat oil in a frying pan over high heat, add onions and garlic and cook until they start to brown.

Add meat and cook for 4-5 minutes, then add honey and mix.

Add tomatoes, rosemary, cumin, paprika, salt, pepper and oregano, and cook for 3-4 minutes.

Add wine and let simmer until meat is slightly saucy.

Remove from heat and cool completely before building the empanadas.

Separate dough into 10 equal portions.

On a slightly floured surface, roll out each piece of dough into a 5-inch disk.

Place 2 tablespoons of the filling over each disk.

Fold the dough over to shape into a half-moon, and press edges together.

With a fork press edges of the empanada down to seal the edges.

Heat frying oil in a large pot to 350oF (180oC).

Deep fry the empanada for 3-4 minutes, or until crispy and golden brown.

Remove from heat, and serve immediately.