In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Add the ground lamb, cumin, paprika, salt, and black pepper. Cook until the lamb is browned and cooked through. Stir in the chopped cilantro, then remove from heat and let cool.

Cook the Filling

In a large bowl, combine 2 cups of flour and a pinch of salt. Slowly add 1/2 cup of water and 1/4 cup of melted butter, mixing until a dough forms. Knead for about 5 minutes until smooth. Let the dough rest for 30 minutes.

Make the Empanada Dough

Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into circles (about 4-5 inches in diameter). Place a spoonful of the lamb filling in the center of each circle. Fold over and crimp the edges to seal.

Assemble the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 egg beaten with a splash of water) for a golden finish. Bake for 20-25 minutes until golden brown.

lamb empanada

Recipe information

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