Savory Lamb Pastries

Savory Lamb Pastries



12 ounces of Cedar Springs or Shepherd’s Pride Lamb, ground
1/2 teaspoon salt
Pinch of freshly ground black pepper
1/2 cup drained green pitted olives, chopped
1/2 cup raisins, chopped
1 carrot, peeled and finely chopped
1/2 white onion, finely chopped
1 cup medium or spicy salsa
Nonstick cooking spray, for greasing
1-pound package frozen puff pastry
All-purpose flour, for dusting
2 large eggs, beaten with 1 tablespoon water for egg wash
Optional: Drizzle with sour cream or Mexican crema


  1. Remove puff pastry from freezer to thaw.
  2. Preheat the oven to 350 degrees F.
  3. Add the lamb to a 12-inch heavy sauce pan over medium-high heat. (Note: Ground lamb requires no added oil to brown it.) Cook until browned, about seven minutes, then drain the meat. (May rinse in hot water to reduce any residue fat.)
  4. Season lamb with salt and pepper and set aside until later.
  5. Sauté the onions and carrots for five minutes. Add the olives and raisins and sauté for just a couple more minutes until softened.
  6. Add the lamb and then the salsa into the sauté pan and simmer for 10 minutes
  7. Turn the heat off and cool to room temperature before filling the empanadas.
  8. Grease a large baking sheet with some nonstick cooking spray.
  9. Unfold one sheet of puff pastry onto a lightly floured surface. With a knife, cut out 4 equal squares measuring about 4 1/2 -by- 5 1/2 inches. Repeat with other puff pastry sheet.
  10. Add 2 tablespoons of the cooled lamb mixture to the center of the square.
  11. Brush the edge of each square with some egg wash and fold to shape into triangles.
  12. Crimp the edges with a fork.
  13. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash.
  14. Bake until golden brown, about 25 minutes.

Recipe provided by Hollis Wilder. 

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