Jan 31, 2019



Cheryl Wixson
Adapted from a recipe by Felipe Rojas-Lombardi in THE ART OF SOUTH AMERICAN COOKING
Servings 16 empanadas


For the lamb filling:

  • 2 tablespoons raisins
  • 3 tablespoons Rum
  • 2 tablespoons cooking oil
  • 3 garlic cloves finely chopped
  • 1 cup chopped onion
  • 1 jalapeno finely chopped
  • 1 teaspoon cumin
  • ½ pound ground lamb
  • ½ cup Wild Blueberry Dipping Sauce
  • 3 tablespoons finely ground nuts (like pinenuts walnuts) or seeds (pumpkin, sunflower)
  • 3 tablespoons chopped fresh parsley

For the empanada curry dough:

  • 3 cups all purpose flour
  • 2 teaspoon Sea salt
  • 10 tablespoons butter
  • 1 teaspoon curry powder
  • 1 egg yolk
  • ½ cup iced water

Sealer & glaze:

  • 1 egg white
  • 2 tablespoons cream milk or water


To prepare the curry dough:

  • Add the dry ingredients to the bowl of your mixer or food processor.
  • Pulse to blend.
  • Add the butter to the dry ingredients, and pulse to combine.
  • Separate the egg yolk from the egg white, reserving the egg white for the glaze.
  • Add the egg yolk to the mixture and combine until mixture resembles a coarse meal.
  • Add the iced water, a small amount at a time and combine until the dough forms a ball.

To prepare the lamb filling:

  • Soak the raisins in the rum until plump, about 20 minutes.
  • Heat the oil in a sauté pan. Add the garlic, onions, jalapeno and cumin, sautéing until the onion is soft and the mixture is fragrant.
  • Stir in the ground lamb and continue cooking and stirring until the lamb is thoroughly cooked, about 10 minutes.
  • Add the raisins with the rum and simmer until the rum has evaporated. Stir in the wild blueberry dipping sauce, groundnuts or seeds and chopped parsley.

To prepare the empanadas:

  • Preheat the oven to 375 degrees.
  • Prepare the sealer and glaze by whisking the egg white with the liquid.
  • On a well-floured surface, roll the curry dough into a 16-inch square, about 1/8 inch thick. Cut the dough into 16 squares.
  • Brush the edges of each square with the sealer.
  • Add about 1 ounce of filling to each square.
  • Fold the dough over to form a triangle. Seal the edges and crimp with a fork.
  • Repeat for the remaining squares of dough. Cut a slit in the top of each one and place on parchment paper on a sheet pan.
  • Brush the tops on the empanadas with the egg glaze.
  • Bake until golden brown, about 25 minutes.
  • Let cool on a rack and serve warm.

Cheryl's Notes

Makes 16 empanadas.
Chef Cheryl’s notes: These unbaked turnovers freeze well, brush with glaze when removing from the freezer. I used pumpkin seeds in the filling, ground hazelnuts would be delicious also.
Nutritional analysis per empanada (approximate): 230 calories, 6 grams protein, 21 grams carbohydrates, 14 grams fat, 64 mg. sodium, 1 gram fiber.

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