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Lamb and Sultana Empanada

Family Favourite Empanadas

4

Serves

30 mins

Prep Time

20 mins

Cook Time

This moreish Mexican classic is similar to a Kiwi pastry and satisfies all of your street food cravings: savoury, slightly sweet, crispy fried crust, and packed with delicious lamb mince.

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Lamb,

Easy,

Family Favourites,

Lunch,

National Lamb Day,

Ingredients

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300g Quality Mark lamb mince

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3, diced onions

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1 bunch, sliced spring onion

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2 tbsp olive oil

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1 tsp dried thyme

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1 tsp cumin

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1 tsp paprika

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1 tbsp brown sugar

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Juice of 1 orange

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50g, toasted dried almond

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80g sultana

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3 sheets shortcrust pastry

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1, beaten egg

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A pinch of salt

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A pinch of black pepper

Method

To Make Empanadas

1

Pre-heat oven to 200ÂșC.

2

Heat the oil in a frypan and add the onions, spring onions, thyme, cumin and paprika; stir and cook for 2 minutes.

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3

Add the lamb mince, sugar, sultanas and orange juice; stir until lamb is browned.

4

Season with salt and pepper; add almonds and leave to cool.

5

Cut circles from the pastry with a medium-sized circle cutter.

6

Brush the borders with egg and place 2 tablespoons of filling in the centre of each circle discarding any liquid, which could make the pastry soggy.

7

Fold the pastry in half over the filling and press the borders with a fork or fingers to seal tightly.

8

Place the empanadas on a baking tray lined with baking paper.

9

Brush with remaining egg to colour and then cook for 15-20 minutes.

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More info

Nutrition Information per Serving (331g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

3758 (897)kJ

Protein

27.9g

Total Fat

53.4g

Saturated Fat

21.5g

Carbs

76g

Sugars

25.7g

Sodium

782mg

Iron*

4.9mg

* Percentage of recommended daily intake (Aust/NZ)

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