- 14 oz. (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
- Sift the flour and salt into a bowl, and mix together.
- Using your hands, rub the lard into the dough until you have a sandy texture.
- Add ice-cold water to form the slightly stiff dough, using your fingers to incorporate.
- Turn out to a slightly floured surface.
- Knead the dough for 4 to 5 minutes, or until smooth, firm and elastic
- Heat oil in a frying pan over high heat, add onions and garlic and cook until they start to brown.
- Add meat and cook for 4-5 minutes, then add honey and mix.
- Add tomatoes, rosemary, cumin, paprika, salt, pepper and oregano, and cook for 3-4 minutes.
- Add wine and let simmer until meat is slightly saucy.
- Remove from heat and cool completely before building the empanadas.
- Separate dough into 10 equal portions.
- On a slightly floured surface, roll out each piece of dough into a 5-inch disk.
- Place 2 tablespoons of the filling over each disk.
- Fold the dough over to shape into a half-moon, and press edges together.
- With a fork press edges of the empanada down to seal the edges.
- Heat frying oil in a large pot to 350F (180C).
- Deep fry the empanada for 3-4 minutes, or until crispy and golden brown.
- Remove from heat, and serve immediately.