Uruguayan Lamb Empanadas
Traditional Uruguayan recipe featuring tender lamb and flaky pastry empanadas.
Ingredients
- ●500g Lamb
- ●1 medium Onion
- ●3 cloves Garlicminced
- ●1 tsp Paprika
- ●to taste Salt
- ●homemade or store-bought Empanada doughthawed
- ●1 Egg
- ●as needed Water
- ●for frying Olive oil
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a pan, heat olive oil over medium heat. Add onion and cook until softened.
- 3
Add garlic, paprika, and lamb to the pan. Cook until the lamb is browned, breaking it up with a spoon as it cooks.
- 4
Season the lamb mixture with salt to taste.
- 5
Roll out empanada dough to a thickness of about 1/8 inch (3 mm).
- 6
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 7
Place a tablespoon of the lamb mixture in the center of each dough circle.
- 8
Brush the edges of the dough with the beaten egg. Fold the dough in half to form a half-circle, pressing the edges together to seal the empanada.
- 9
Use a fork to crimp the edges of the empanada.
- 10
Place the empanadas on a baking sheet lined with parchment paper.
- 11
Brush the tops of the empanadas with the beaten egg.
- 12
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.
- 13
Serve warm.