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.