Lamb & Chickpea Empanada Recipe
Make Lamb & Chickpea Empanada Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Finish
Method
Dough
- 1
Combine dry
In a large bowl or the bowl of a food processor, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly distributed.
- 2
Cut in butter
Add the 12 tbs cold cubed butter. If using a pastry cutter or fork, cut butter into the flour until mixture resembles coarse crumbs with pea-sized pieces; if using a food processor, pulse 6–8 times until similar texture.
- 3
- 4
Rest and chill
Turn the dough out onto a lightly floured surface, gently knead 4–6 times to bring it together, shape into a disk, wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the butter and makes the dough easier to roll.
Filling
- 5
Sauté aromatics
Heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and sauté 6–8 minutes until softened and beginning to brown. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant.
- 6
Brown lamb
Increase heat to medium-high, add 1 lb ground lamb, breaking it up with a spoon. Cook 5–7 minutes until browned and most of the moisture has evaporated. Drain any excess fat if the pan is very greasy, leaving a little for flavor.
- 7
Build flavor
Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 0.25 tsp ground cinnamon and 0.5 tsp chili flakes; cook 30–45 seconds to bloom the spices.
- 8
Add chickpeas & liquid
Stir in 1 cup cooked chickpeas and 0.5 cup beef or chicken stock. Reduce heat to medium-low and simmer 6–8 minutes until liquid mostly reduces and mixture thickens but remains moist. Mash about one-quarter of the chickpeas with the back of a spoon to help bind the filling.
- 9
Finish filling
Remove from heat and stir in 0.25 cup chopped cilantro, 0.25 cup chopped parsley, 1 tsp lemon zest, 1 tsp salt and 0.5 tsp black pepper. Taste and adjust seasoning. Let the filling cool to room temperature (15–20 minutes) before assembling so it doesn't make the dough soggy.
Assembly & Finish
- 10
Prep and roll
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface with 0.25 cup flour. Divide chilled dough into 8 equal portions. Roll each portion into a 6–7 inch circle, about 1/8 inch thick.
- 11
- 12
Crimp edges
Crimp edges with a fork or fold a decorative rope (repulgar) by rolling and pinching the edge. Ensure a good seal so filling won't leak during baking.
- 13
Egg wash & seeds
Place empanadas on the prepared sheet. Brush tops lightly with remaining egg wash. Sprinkle with 1 tbs sesame seeds if using.
- 14
Bake
Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the empanadas are golden brown and crisp.
- 15
Cool & serve
Remove from oven and let rest 5 minutes on the sheet, then transfer to a wire rack. Serve warm with yogurt-mint sauce or chimichurri if desired.