2017-08-21
Lamb and sultana empanada
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Lamb and sultana empanada

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<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  • 300g Quality Mark lamb mince
  • 3 onions, diced
  • 1 bunch spring onions, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon brown sugar
  • juice of 1 orange
  • 50g toasted almonds
  • 80g sultanas
  • 3 sheets shortcrust pastry
  • 1 egg, beaten
  • salt and pepper

Method

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.
 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 331g
Energy kJ (kcal) 3758 (897)
Protein (g) 27.9
Fat (g) 53.4
Saturated (g)
21.5
Carbohydrate (g) 76.0
Sugars (g)
25.7
Sodium (mg) 782
Iron (mg) 4.9
Zinc (mg) 4.5
Vitamin B12 (ug) 1.8
Vitamin D (ug) 1.5
Selenium (ug) 8.8
  • Try replacing the shortcrust pastry with puff pastry, adding cooked potato cubes.

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TAKAPUNA, AUCKLAND, NEW ZEALAND
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0800 733 466

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