Spiced Lamb Empanadas

Category, CuisineDifficultyIntermediate
Yields32 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins
 400 g grams leftover pulled lamb (or roast), see Weber Smoked Pulled Lamb recipe, chilled, finely chopped
 1 brown onion, peeled, finely diced
 2 cloves garlic, crushed
 1 l large white potato, peeled, finely diced
 1 tsp teaspoon garam masala
 1 tsp teaspoon coriander
 1 tsp teaspoon turmeric
 1 tsp teaspoon cumin
 ½ tsp teaspoon chilli powder
 8 sheets puff pastry
 1 egg, lightly whisked
 Tomato sauce or chutney, to serve
1

In a large bowl combine the lamb, onion, garlic, potato, and spices.

2

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

3

Cut four 12cm-diameter rounds from each sheet of the pastry. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semicircle. Press down on the edges to create a seal. If desired, crimp the edges. Place onto a lined baking tray. Pierce the pastries with a fork to let any steam escape.

4

Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat, with the lid closed, for 25 minutes per tray.

5

Serve with tomato sauce or chutney.

Ingredients

 400 g grams leftover pulled lamb (or roast), see Weber Smoked Pulled Lamb recipe, chilled, finely chopped
 1 brown onion, peeled, finely diced
 2 cloves garlic, crushed
 1 l large white potato, peeled, finely diced
 1 tsp teaspoon garam masala
 1 tsp teaspoon coriander
 1 tsp teaspoon turmeric
 1 tsp teaspoon cumin
 ½ tsp teaspoon chilli powder
 8 sheets puff pastry
 1 egg, lightly whisked
 Tomato sauce or chutney, to serve

Directions

1

In a large bowl combine the lamb, onion, garlic, potato, and spices.

2

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

3

Cut four 12cm-diameter rounds from each sheet of the pastry. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semicircle. Press down on the edges to create a seal. If desired, crimp the edges. Place onto a lined baking tray. Pierce the pastries with a fork to let any steam escape.

4

Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat, with the lid closed, for 25 minutes per tray.

5

Serve with tomato sauce or chutney.

Spiced Lamb Empanadas
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