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Spiced Lamb Empanadas

  • People

    Serves 32

  • Prep Time

    30 min.

  • Barbecue Time

    25 min.

Serves 32
Prep Time
30 min.
Barbecue Time
25 min.

the Ingredients

Spicy Lamb Empanadas
  • 400 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 large white potato, peeled, finely diced
  • 1 teaspoon garam masala
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon chilli powder
  • 8 sheets puff pastry
  • 1 egg, lightly whisked
  • Tomato sauce or chutney, to serve


  • 01 In a large bowl combine the lamb, onion, garlic, potato, and spices.
  • 02 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.
  • 03 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.
  • 04 Brush the empanadas with the beaten egg and bake the empanadas over indirect medium heat, with the lid closed, for 25 minutes per tray.
  • 05 Serve with tomato sauce or chutney.

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