Lamb Curry Empanadas

Total Time:
3 hr
Prep:
45 min
Inactive:
1 hr 30 min
Cook:
45 min

Yield:
8 to 12 servings, as appetizer
Level:
Advanced

Ingredients
  • 1/2 cup raisins
  • 1/3 cup rum
  • 3/4 cup Greek yogurt
  • 4 tablespoons Curry Oil, recipe follows
  • 1 cup onions
  • 1 teaspoon diced, seeded jalapeno pepper
  • 1 teaspoon minced ginger
  • 1/2 pound 80/20 ground lamb
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons chopped cilantro leaves
  • 2 teaspoons chopped mint leaves
  • 4 tablespoons pine nuts, roasted
  • Dough, recipe follows
  • Curry Oil:
  • 3/4 cup vegetable oil
  • 1/4 cup curry powder
  • 1 teaspoon ground cumin
  • 1/2 tablespoons turmeric
  • 3 whole cloves
  • 2 whole red chiles, crushed
  • Dough:
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 8 tablespoons shortening
  • 1/4 cup water
  • 2 eggs
Directions
  • Add raisins to rum; set aside. Let marinate for 10 minutes. Add half the raisins and 1 tablespoon of the curry oil to the Greek yogurt. Mix and set aside for 1 hour.

  • In a medium saute pan, heat the remaining 3 tablespoons oil. Add onions, jalapeno, ginger, and lamb; cook until lamb is cooked through.

  • To the lamb mixture, add all the other ingredients, along with the remaining rum-soaked raisins. Remove from heat and let cool.

  • On a floured cutting board, roll out dough to 1/8-inch. Cut out 5-inch diameter disks.

  • Add one tablespoon lamb mixture to each disk of dough. Fold dough over and seal edges firmly with thumb. Repeat process.

  • Place on parchment lined cookie sheet and bake at 350 degrees F for 25 minutes or until golden brown.

Curry Oil:
  • Bring entire mixture to simmer for 2 minutes. Strain and let cool.

Dough:
  • In a large bowl, mix together flour, salt and sugar. Add shortening into flour and mix until crumbled, then mix in water and eggs.

  • Knead for 10 minutes, then cover with plastic wrap and chill for 30 minutes before rolling out.


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    Recipe courtesy of Sandra Lee