Spiced Lamb Empanadas

Name: Spiced Lamb Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 32
Cuisine: RED MEAT
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

CategoryCharcoal, GasCuisineRED MEATDifficultyIntermediate

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

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

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.

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.

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

Serve with tomato sauce or chutney.

Ingredients