LAMB EMPANADAS
Make and share this Lamb Empanadas recipe from Food.com.
Provided by Alskann
Categories Lunch/Snacks
Time 35m
Yield 10 empanadas
Number Of Ingredients 7
Steps:
- Thaw pastry at room temperature.
- Cut the lamb into very small cubes.
- Peel and chop the onion, potato, carrots and turnip into very small pieces.
- Place in bowl and season with salt and pepper.
- Preheat oven to 400°F
- Separate pastry sheets.
- Using a 5.5" saucer, cut out pastry rounds.
- Place a heaping teaspoon of meat and vegetable mixture in the middle of a pastry round.
- Dip pastry brush in water and moisten edge of pastry round. Pull up two sides of pastry to top and seal by pinching pastry together across the top.
- Place completed pasty on a baking tray lined with baking paper.
- Repeat with the remaining ingredients to make 10 empanadas.
- Bake in oven for 15-20 minutes. Remove from tray using spatula.
Nutrition Facts : Calories 380.2, Fat 23.3, SaturatedFat 6.6, Cholesterol 24, Sodium 159.4, Carbohydrate 31.8, Fiber 2.3, Sugar 2.2, Protein 11
LAMB CURRY EMPANADAS
Provided by Guy Fieri
Categories appetizer
Time 3h
Yield 8 to 12 servings, as appetizer
Number Of Ingredients 29
Steps:
- 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.
- Bring entire mixture to simmer for 2 minutes. Strain and let cool.
- 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.
MOROCCAN EMPANADAS
My family goes for Moroccan flavors, so I make empanada pastries using beef and apricot preserves. It's a flaky hand pie with a spicy dipping sauce. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 5-7 minutes; drain. Stir in cream cheese, preserves, carrot and seasonings. Cool slightly., On a lightly floured work surface, unroll sheets of pie crust. Cut 40 circles with a floured 3-in. cookie cutter, rerolling crust as necessary. Place half of the circles 2 in. apart on parchment-lined baking sheets. Top each with 1 rounded tablespoon beef mixture. Top with remaining crust circles; press edges with a fork to seal., Brush tops with egg yolk; sprinkle with sesame seeds. Cut slits in tops. Bake until golden brown, 12-15 minutes. Remove from pan to a wire rack., Meanwhile, in a microwave, warm sauce ingredients, stirring to combine. Serve with empanadas. Freeze option: Cover and freeze unbaked empanadas on waxed paper-lined baking sheets until firm. Transfer to a freezer container; return to freezer. To use, bake empanadas as directed, increasing time as necessary. Prepare sauce as directed.
Nutrition Facts : Calories 215 calories, Fat 11g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 0 fiber), Protein 5g protein.
BEEF EMPANADAS
Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.
Provided by David Tanis
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 36 empanadas
Number Of Ingredients 19
Steps:
- Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
- Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
- Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
- Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
- Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
- Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
- Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
- Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
LAMB CHOPS WITH OLIVE SALSA
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 14
Steps:
- Preheat broiler.
- On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
- In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
- Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
- Spoon olive salsa over lamb chops.
- In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
- In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.
LAMB MARINADE
This is a lamb marinade for real lamb lovers! Perfect for lamb kabobs. Pour over lamb in a sealable container and marinate for 24 hours.
Provided by Jim Lemonia
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 11
Steps:
- Combine lemon juice, orange juice, Worcestershire sauce, olive oil, oregano, honey, garlic, mustard, garlic powder, liquid smoke, and lemon pepper in a bowl.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 8.4 g, Fat 14.2 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 113.4 mg, Sugar 4.8 g
More about "lambempanadas recipes"
GUSTO TV - PATAGONIA-STYLE LAMB EMPANADAS
From gustotv.com
Servings 4Estimated Reading Time 1 minCategory Appetizer
SPICED LAMB EMPANADAS | RED MEAT RECIPES | WEBER BBQ
From weber.com
SLOW COOKED LAMB EMPAñADAS | VEUVE CLICQUOT
From veuveclicquot.com
LAMB EMPANADAS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
LAMB PASANDA - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
HOMEMADE BEEF EMPANADAS - LAYLITA'S RECIPES
From laylita.com
LAMB EMPANADAS WITH RED CHIMICHURRI - AMERICAN LAMB
From americanlamb.com
THE GREATEST EMPANADA RECIPE EVER!! - AND ITS SO EASY!
From youtube.com
PUMPKIN-SPICE LAMB EMPANADAS | RACHAEL RAY IN SEASON
From rachaelraymag.com
LAMB RECIPES: HOW TO COOK LAMB CHOP, LEG, SHANK
From ricardocuisine.com
GROUND LAMB EMPANADAS RECIPE
From gauchoranch.com
LAMB RECIPES | ALLRECIPES
From allrecipes.com
EMPANADAS MENDOCINAS - ARGENTINIAN EMPANADAS - LAYLITA'S RECIPES
From laylita.com
LAMB EMPANADAS RECIPE
From spentaven.org
BEST LAMB EMPANADAS RECIPE - HOW TO MAKE LAMB EMPANADAS
From food52.com
LAMB CURRY EMPANADAS RECIPE
From crecipe.com
BAKED LAMB EMPANADAS - OVER THE FIRE COOKING
From overthefirecooking.com
LAMB EMPANADAS | MURPHY-GOODE WINERY
From murphygoodewinery.com
LAMB EMPANADAS - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
LAMB EMPANADAS RECIPE FROM MEAT BY ADRIAN RICHARDSON | COOKED
From cooked.com
LAMB EMPANADAS - FOODSERVICE DIRECTOR
From foodservicedirector.com
BAKED EMPANADAS RECIPE ARGENTINIAN-STYLE - A COZY KITCHEN
From acozykitchen.com
LAMB CURRY EMPANADAS RECIPE - FOOD NEWS
From foodnewsnews.cc
LAMB EMPANADAS WITH SPICED CREMA | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
LUKE MANGAN'S SPICED LAMB EMPANADAS WITH TOMATO CHUTNEY
From kitchen.nine.com.au
BAKED LAMB EMPANADAS CHILENAS - GROWING UP BILINGUAL
From growingupbilingual.com
LAMB PASANDA RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE MEXICAN EMPANADAS WITH BEEF - CREME DE LA CRUMB
From lecremedelacrumb.com
SPICED LAMB EMPANADAS - HEAT & GRILL
From heatgrill.com.au
BAKED LAMB EMPANADAS | AMERICAN LAMB
From americanlamb.com
LAMB EMPANADAS RECIPE FROM MEAT BY ADRIAN RICHARDSON | COOKED
From cooked.com.au
EMPANADAS | RECIPE | KITCHEN STORIES
From kitchenstories.com
LAMB EMPANADILLAS - SUPERIOR FARMS
From superiorfarms.com
HOW TO MAKE PANADES (MALLORCAN EMPANADAS) - URBAN ADVENTURES
From urbanadventures.com
LAMB EMPANADAS RECIPE
From londonhealthcompany.co.uk
EMPANADAS WITH LAMB AND SHIITAKE MUSHROOM - THE PETITE COOK™
From thepetitecook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love