Gusto
Gusto

Patagonia-Style Lamb Empanadas

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  • Serves:

    4

Ingredients

  • 14 ounces (400 g) of flour
  • 2 tsp (10 ml) of kosher salt
  • 2.8 oz (80 g) of lard
  • 2 tbsp (30 ml) olive oil
  • 1 large onion, chopped
  • 1 lb (450 g) of boneless lamb shoulder, chopped
  • 1 tbsp (15 ml) honey
  • 2 tsp (10 ml) smoked paprika
  • 1 tsp (5 ml) rosemary
  • 1 tsp (5 ml) oregano
  • 1 tsp (5 ml) cumin
  • 1 cup (240 ml) chopped tomatoes
  • ½ cup (120 ml) of red wine
  • salt and pepper, to taste
  • empanada dough
  • canola oil, for frying

Directions

Empanada dough

  1. Sift the flour and salt into a bowl, and mix together.
  2. Using your hands, rub the lard into the dough until you have a sandy texture.
  3. Add ice-cold water to form the slightly stiff dough, using your fingers to incorporate.
  4. Turn out to a slightly floured surface.
  5. Knead the dough for 4 to 5 minutes, or until smooth, firm and elastic

Empanadas

  1. Heat oil in a frying pan over high heat, add onions and garlic and cook until they start to brown.
  2. Add meat and cook for 4-5 minutes, then add honey and mix.
  3. Add tomatoes, rosemary, cumin, paprika, salt, pepper and oregano, and cook for 3-4 minutes.
  4. Add wine and let simmer until meat is slightly saucy.
  5. Remove from heat and cool completely before building the empanadas.
  6. Separate dough into 10 equal portions.
  7. On a slightly floured surface, roll out each piece of dough into a 5-inch disk.
  8. Place 2 tablespoons of the filling over each disk.
  9. Fold the dough over to shape into a half-moon, and press edges together.
  10. With a fork press edges of the empanada down to seal the edges.
  11. Heat frying oil in a large pot to 350F (180C).
  12. Deep fry the empanada for 3-4 minutes, or until crispy and golden brown.
  13. Remove from heat, and serve immediately.

 

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