Sweet ‘n Spicy Lamb Empanadas

Sweet ‘n Spicy Lamb Empanadas


Lamb Filling Ingredients

1 lb Shepherds Pie or Cedar Springs Lamb boneless stew meat or ground lamb meat
1 jalapeño, thinly sliced
1 big onion, thinly sliced
2 tablespoons raisins, diced (optional)
salt and pepper to taste
1 tsp ground cinnamon
1 tbsp ground cumin
1/2 cup tomato ketchup
1 cup chicken stock
1 egg combined with 2 tablespoon water for egg wash

Empanada Dough Ingredients

2 1/2 cups King Arthur All Purpose Flour
1/2 tsp kosher salt
4 ounces shortening or lard, chilled
4 ounces unsalted butter, chilled
1 tsp dried oregano or thyme
12-14 tablespoons iced water
1 lb ground beef (substitute with ground turkey or chicken)
1 jalapeño, thinly sliced
1 big onion, thinly sliced
2 tablespoons golden raisins, diced (optional)
1/2 cup tomato ketchup
1/2 tsp cinnamon powder
1 tsp roasted cumin powder
salt and pepper to taste
1 egg combined with 2 tablespoon water for egg wash

Empanada Dough Directions

  1. Combine the flour, dried herb, and salt in a mixing bowl.
  2. Incorporate the chilled lard in the flour until the dough resembles coarse cornmeal. Work quickly for tender results.
  3. Cut the butter into big chunks and flatten each piece in the dough. This process will create a flakier crust.
  4. Sprinkle 8 tablespoons of ice-cold water and mix until the dough is just coming together. Add additional water if the dough seems dry.
  5. Gather the dough and press into a flat disc. Wrap in plastic wrap and chill for at least 2 hours.
  6. While the dough is chilling make the filling.

Meat Filling Directions

  1. Chop the lamb to a minced meat consistency.
  2. On medium-high heat sauté the lamb, onions, and jalapeño in evoo until the filling is golden brown.
  3. Add cinnamon, cumin, salt, pepper, tomato ketchup, and chicken stock. Bring to a boil and simmer on low heat for 20 minutes, covered, or until lamb is tender. Cool.

Empanada Directions

  1. Pre-heat the oven to 400 degrees.
  2. Lightly flour a rolling-pin and counter. Roll the chilled pastry dough into 1/8 of an inch dish or rectangle.
  3. Using a 4 inch cookie or biscuit cutter, cut out circles of dough. Re-roll the scraps and continue making circles until the dough is used, approximately 20-25.
  4. Spoon 1 tsp of filling on each circle. Apply egg wash on the edges of the border.
  5. Fold the dough over in half to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with a fork.
  6. Place the empanadas on a parchment lined baking sheet and brush the tops with egg wash.
  7. Bake for 20-25 minutes until the pastry is golden brown.
  8. Serve warm with Jalapeno Cream Sauce.

Recipe and Image provided by The Primlani Kitchen.

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Recipe Title





  1. 1234

Nutrition per serving:

Recipe and Image provided by the American Lamb Board.

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