Lamb Empanadas #SundayFunday

 Ground lamb and warm spices wrapped in pie pastry and deep fried to a crispy golden brown.  

The Sunday Funday Bloggers are getting ready for National Empanada Day.......

Camilla of Culinary Cam is hosting today and informed us that April 8th is National Empanada Day.  Empanadas are turnovers. They can be sweet or savory, fried or baked.  I'm anxious to see what Empanadas are being shared today.  Come with me........

Beef & Cheese Empanadas by Amy’s Cooking Adventures

Empanadas: A Journey from Galicia and All Around Latin America by Culinary Cam

Gluten Free Beef Empanadas by Sneha’s Recipe

Lamb Empanadas by A Day in the Life on the Farm

Mini Chicken Empanadas by Karen’s Kitchen Stories

Spinach and Cheese Empanadas by The Mad Scientist’s Kitchen

I was opening a bottle of Wine from Patagonia and decided to pair it with my Empanadas.  I found a recipe for Patagonia Style Lamb Empanadas on Gustotv.com.  The pairing was amazing.  I wrote about the pairing but did not post my recipe as I was saving it for today's event.

I adapted the recipe in several ways. Using store bought pie dough instead of making one using lard, and using ground lamb instead of chopping up lamb shoulder.  I also used drained, canned tomatoes instead of fresh.  They were amazing.  The Teen loved them.....I didn't mention that they were lamb.

Entrees, Lamb, street food, deep fried

Entrees

Patagonian

Yield: 4 servings

Author: Wendy Klik

Lamb Empanadas

Ground lamb and warm spices wrapped in pie pastry and deep fried to a crispy golden brown.

Prep time: 30 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 40 M

Ingredients

• 1 pkg refrigerated pie crust
• 2 T. olive oil
• 1 onion, diced
• 1 lb. ground lamb
• 1 T. honey
• 2 t. smoked papirka
• 1 t. oregano
• 1 t. cumin
• 1 (14 oz) can diced tomatoes, drained
• 1/2 c. dry red wine
• salt and pepper, to taste

Instructions

1. Heat the olive oil in a large skillet over med high heat. Add the onions and cook until they start to brown.
2. Add the lamb and cook, crumbling with a wooden spoon, for about 5 minutes. Stir in the honey.
3. Add the tomatoes, paprika, cumin, oregano, salt and pepper. Cook for another 4-5 minutes.
4. Stir in the wine and let simmer until the meat is slightly saucy. Remove from heat and cool completely.
5. Roll out the pie crusts and use a 5" biscuit cutter to cut 5 rounds out of each crust.
6. Place a couple of Tablespoons of meat filling onto half of each round and fold the other half over to create a half moon shape.
7. Fold the edges over and use a fork to press and seal the edges.
8. Heat a deep fryer to 350*. Once hot, cook the Empanadas, in batches for 3-4 minutes, until crispy golden brown.

Notes

Adapted from a recipe found at Gustotv

Nutrition Facts

Calories

470.08

Fat (grams)

34.06 g

Sat. Fat (grams)

12.59 g

Carbs (grams)

15.68 g

Fiber (grams)

2.6 g

Net carbs

13.1 g

Sugar (grams)

10.02 g

Protein (grams)

20.92 g

Sodium (milligrams)

254.36 mg

Cholesterol (grams)

82.78 mg

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