Savor this easy and delicious stuffed pastry dish by Adrian Richardson.
- 2 hours
- 20 to 30 servings
As seen on Good Chef Bad Chef
- 3 tablespoons of olive oil
- 1 onion, finely diced
- 3 garlic cloves, crushed
- 1 teaspoon cumin seeds, toasted & ground
- ½ teaspoon allspice
- 1 teaspoon paprika
- 500 grams minced lamb
- Freshly ground black pepper
- 2 cups tomato passata
- ½ cup chopped coriander leaves
- Chilli powder to taste (optional)
- Yoghurt Pastry :
- 600 grams plain flour
- A pinch salt
- 1 egg lightly beaten
- 500 grams yoghurt
- 1 kilogram Yoghurt Pastry
- 2 egg yolks lightly beaten with 4 tablespoons milk
- Heat the oil in a heavy-based saucepan. Add the onion, garlic and sweat gently until soft and translucent. Add the spices and the minced lamb and stir well to combine. Add the tomato passata and herbs and stir well. Simmer over a medium heat until the lamb is cooked and the sauce is lovely and thick. Tip into a mixing bowl and leave to cool. When completely cold, fold in the coriander.
- Yoghurt Pastry :
- This soft tender pastry is virtually foolproof and can be made with yoghurt or sour cream. Either way, it cooks to a lovely crisp and light crust, and makes a great base for pizzas.
- Any off cuts can be rolled together and refrigerated or frozen for future use.
- Sift the flour and salt onto a work surface. Make a well in the flour and pour in the beaten egg. Use your fingers to gradually work in the flour. Add the yoghurt and mix with your hands until it’s all incorporated. Knead gently to form a smooth, very soft pastry.
- Divide the pastry into 2 portions, wrap them both in plastic wrap and refrigerate for at least 1 hour before using. When ready to use, roll the pastry out on a lightly floured work surface and line a tart tin or pie dish. Refrigerate again for at least 2 hours before using.
- The pastry will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
- When ready to make the empanadas, preheat the oven to 190C and lightly oil a baking tray.
- Cut the pastry into 60 g portions. Roll each piece of dough out on a lightly floured work surface to a 10 cm circle. Lift the pastry circles onto the prepared baking tin and place a generous spoonful in the centre of each. Brush the edge of each circle with a little egg wash and fold over to enclose the filling. Press to seal.
- Bake for 20mins, until the empanadas are crisp and golden.
- Makes 20 – 30.
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