Peruvian Lamb Empanadas
A traditional Peruvian dish, these empanadas are filled with tender lamb and spices, wrapped in golden flaky pastry.
Ingredients
- ●1 pound, ground LambMake sure to cook the lamb to 160°F (71°C)
- ●1 package, thawed Golden Flaky PastryUse store-bought or homemade pastry for best results
- ●1 medium, finely chopped Onion
- ●3 cloves, minced Garlic
- ●1 teaspoon, ground Cumin
- ●1 teaspoon, ground Coriander
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black Pepper
- ●1, beaten (for egg wash) Egg
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large skillet, cook the lamb over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
- 3
Add the onion, garlic, cumin, coriander, salt, and pepper to the skillet and cook until the onion is translucent, about 5 minutes.
- 4
Roll out the pastry on a floured surface to a thickness of about 1/8 inch.
- 5
Cut out circles of pastry using a cookie cutter or the rim of a glass.
- 6
Place a tablespoon of the lamb mixture in the center of each pastry circle.
- 7
Brush the edges of the pastry with the beaten egg and fold the pastry in half to form a triangle or a square shape.
- 8
Press the edges of the pastry to seal and use a fork to crimp the edges.
- 9
Place the empanadas on the prepared baking sheet and brush the tops with the beaten egg.
- 10
Bake the empanadas for 20-25 minutes, or until golden brown.
- 11
Serve warm and enjoy!