Lamb and Sultana Empanada
Family Favourite Empanadas
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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Quick and Easy,
300g Quality Mark lamb mince
3, diced onions
1 bunch, sliced spring onion
2 tbsp olive oil
1 tsp dried thyme
1 tsp cumin
1 tsp paprika
1 tbsp brown sugar
Juice of 1 orange
50g, toasted dried almond
3 sheets shortcrust pastry
1, beaten egg
A pinch of salt
A pinch of black pepper
To Make Empanadas
Pre-heat oven to 200ºC.
Heat the oil in a frypan and add the onions, spring onions, thyme, cumin and paprika; stir and cook for 2 minutes.
Add the lamb mince, sugar, sultanas and orange juice; stir until lamb is browned.
Season with salt and pepper; add almonds and leave to cool.
Cut circles from the pastry with a medium-sized circle cutter.
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.
Fold the pastry in half over the filling and press the borders with a fork or fingers to seal tightly.
Place the empanadas on a baking tray lined with baking paper.
Brush with remaining egg to colour and then cook for 15-20 minutes.
Nutrition Information per Serving (331g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)